High Heels & Grills: February 2013

Wednesday, February 27, 2013

Work It Wednesday

Since we're currently in the middle of the ocean and haven't had the chance to pick our favorite link ups from last week, we're going to keep last week's party open for another week. So be sure to link up all of your new fabulous things here! Can't wait to see them when we get back. :)

-Sarah

Monday, February 25, 2013

Cream Cheese Rangoons

Welcome to another Man Monday.

Confession time: You know that Chinese restaurant that's in every single American mall and airport? Yeah, that one. Well, they make AWESOME cream cheese rangoons, and I might actually slap a puppy if it meant I could have one (that's the confession part). Here's the problem. They only give you three of them per order!! THREE! It's over before you even realize what you ate. Although delicious, it's the fastest $3.25 you will ever spend/throw away.

So, ol' practical me decided that I'd HAD ENOUGH! Why not make them myself, save a gazillion buckaroos, and eat as many as I want? Now, this is not necessarily a "copy-cat" recipe. I honestly have no idea what they do to their rangoons, and I don't really care, because these are better. No joke.


This recipe makes about 30 rangoons, and will cost you about $5 (minus excess). Thirty rangoons at the panda store would cost you $32.50!! Boo yah. Just blew your mind.

Ingredients
  • 3 inches of vegetable oil in a pot/pan/deep fryer (Sarah said she'd never deep fry stuff on this blog ... I didn't *evil laugh*)
  • 1 8 oz. package of cream cheese
  • 1 spear green onion, chopped/diced
  • 1/2 clove garlic, minced
  • 1 package wonton wraps (I bought the 12 oz. and only used half-ish for this recipe)
  • 1 egg, beaten to a foamy mess
  • dipping sauce of your choice
Directions
  1. Begin heating your oil on medium-high heat. Please be careful. I love you guys... and your vulnerable eyeballs.
  2. Warm up your cream cheese block in the microwizzle for about 10 seconds. Mix in the chopped onions and minced garlic, mix well.
  3. Place about 1 tsp of the cream cheese mixture in the center of each wonton wrap. Assemble about 4 or 5 at a time to prevent the wraps from drying out. Using your egg, wet the edges of the wraps. Fold them however you like, but I like to make them look panda-ish and fold the flat edges together (pull the centers of all four flat sides to the middle and give a good pinch)
  4. You may want to test the temp of the oil by placing a piece of a wonton wrap in the pot. If it burns too quickly (dark brown after 20 seconds) it's too hot. Yet, if it doesn't brown after 1 minute it's not hot enough.
  5. Place about 4 wontons at a time in the pot. Let them cook until the edges are brown (only takes about a minute). Remove and place on a paper towel to drain/cool a bit before you ravenously devour. DANGER: the cream cheese will be nuclear hot! Two days later my tongue still hates me...
I hope you guys enjoy this appetizer. It seriously might be the favorite appetizer I've ever made! Oh, and wish Sarah and I luck... as you read this, we will be in vacation town. We will have all sorts of fun things to tell you when we return!

-Zach

Linking up here.

Saturday, February 23, 2013

Fire-Roasted Corn Salsa

Hello from sunny Florida! At least I hope it's going to be sunny. We just landed a little bit ago and it's currently still dark outside. I'm already loving the warm weather though! Our only problem is that our cruise doesn't leave until 4 pm this afternoon, so we've got quite a bit of time to kill. Anybody have any good suggestions of things to do in Fort Lauderdale with no car and a bunch of luggage to tote around? :)y

Anyway, today I've got a lovely recipe for ya. I dunno about you, but I'm a corn lover. My dad always had a huge garden every year and I swear half of it was just corn because my family loved it so much. The down side when shucking it was having to watch for earwigs. We didn't love that so much. But my point is, I could eat corn almost any time, any place!


Adapted from Southern Belle as an Army Wife
Ingredients:
  • 4-5 ears of corn
  • 1 Tbsp. salted butter
  • salt and pepper
  • garlic powder
  • onion powder
  • 2-4 Tbsp diced red onion
  • 1 jalapeno pepper
  • 1 poblano pepper {I couldn't find a poblano anywhere, so I used an anaheim pepper. Still tasted great!}
  • Juice of 1 lime
  • 2 Tbsp. fresh cilantro, chopped
  • 2 tsp. white sugar

Directions:
  1. Lightly butter your corn and put it on a sheet of aluminum foil. {The sheet should be big enough to wrap around the corn completely when you're done.}
  2. Sprinkle with salt, pepper, garlic powder, and onion powder to taste.
  3. Place corn on grill. {Or if it's winter time and it's effing cold outside like us, you can preheat your oven to about 400°F and place the corn on the center rack.}
  4. Wrap up the peppers in aluminum foil and place on the grill {or oven rack} as well.
  5. Let cook for 1 and 1/2 to 2nd 1/2 hours. {The longer the corn cooks, the less crunchy it will be, so it depends on your liking. Just keep an eye on it.}
  6. With a knife, cut all the corn kernels off the cob and place in a medium sized bowl.
  7. De-seed the peppers and take off the skins. {Use gloves if you have them. Otherwise you'll be cursing after you've rubbed your eye, six hours later.}
  8. Chop up about 1/2 of the jalapeno and 1/3 of the poblano.
  9. Add the peppers, onion, cilantro, lime juice, and sugar to the corn and stir well. 
  10. You can eat with with chips or other serving vehicle of your choice right away, but we found that it tastes better after sitting in the refrigerator for about a day or so.

It's yummy, scrumptious, and delightful and will sure to be a family pleaser. Enjoy!

-Sarah

Linking up here.

Tuesday, February 19, 2013

Work It Wednesday {#17}

Welcome to another week of Work It Wednesday! If you've been following along, you know that we're on vacay, so we're going to make today's introduction short and sweet. Last week's most viewed link was:

Loaded Baked Potato Soup by Love Bakes Good Cakes

My favorite link ups from last week are:

Homemade Finger Paints from Apple of Mama's Eye

Wonton Strawberry Stacks by Table for 7

Blackberry Peach Cobbler by Melissa's Cuisine

Cranberry and Grapefruit Scones by A Sweet Baker

Cookie in a Mug by Heart Shaped Sweat

Thank you all for sharing your lovely creations! If you were featured, be sure to grab yourself a button here. Now...let's get down to the nitty gritty. All I ask is that you remember 3 simple rules:

#1 - Link up anything and everything {recipes, crafts, projects, tutorials, etc.} that has been made by you. I don't care what it is as long as it isn't a shop, giveaway, advertisement, link party or something of the like.

#2 - Please link back to us in some way, shape, or form. I understand how annoying this can be sometimes, so I've made a lovely super ugly button {I know, I'm working on it. Give me some time.} for you to put on your blog. You can also put a text link at the end of your post or even put our link in your party page. Just please give credit where credit is deserved!

High Heels and Grills


#3 - Please please PLEASE don't link and run. The whole point of a link party is to make connections and friends with people. Put a stop to selfish blogging right now and make someone's day by commenting on at least two blogs! 

If after doing these 3 things, you decide you want to subscribe to us via E-mail,  follow us on Pinterest, like us on Facebook, or follow us onTwitter, I definitely would not object! Thank you all. With that being said, work it friends and show me what you've got!!

Saturday, February 16, 2013

Crockpot Dulce de Leche

Once upon a time, I was introduced to the succulent, ever so popular taste of dulce de leche and became hooked. Then the moment I tried to find this stuff for myself, it was nowhere to be found. Not a single grocery store here carries it, so after a little bit of research, I found that I can easily make it myself, using nothing but a can of sweetened condensed milk, some heat, and some water. Awesome! Then as I kept reading, I also found that the above method is the exact recipe for a homemade bomb explosion. Not so awesome. I decided that rather than heating the sweetened condensed milk in the original can, I would transfer it to a jar and just heat it in that. Trust me friends, it turned out better than I could ever imagine.


Ingredients:
  • 1 {14 oz.} can sweetened condensed milk
  • 1 {16 oz.} canning jar
  • water

Directions:
  1. Open the sweetened condensed milk and pour it into your canning jar, tightening the lid. {Make sure to tighten it real tight, so you don't even up with a mess of murky water like I did.}
  2. Place the jar into your slow cooker and fill with water until the jar is completely covered.
  3. Let sit on high for 4-6 hours, depending on how you like the consistency of your dulce de leche to be. {I like mine more runny, so I found 5 hours to be the perfect amount of time.}
  4. Remove from the crockpot and shamelessly eat it right outta the jar.

The possibilities are endless with this stuff. Use it to dip your apples in or if you want to get a little more intense, make these Dulce de Leche Cheesecake Bars. They're to die for. Enjoy!

-Sarah

Linking up here.

Tuesday, February 12, 2013

Work It Wednesday {#16}

Happy Work It Wednesday and most importantly, happy hump day! I'm a lucky girl this week. I only have a four day work week and then we're off to Utah and the Caribbean! Can I get a HOORAH?? You might wonder about the randomness of going to Utah and then the Caribbean. If you took any kind of geography class in your entire life, you'd know that they're nowhere near each other. But, here's the thing: Zachary and I? Yeah, we're Mormon. And my little sister has made the awesome choice to serve a mission for our church in Tacoma, Washington and is leaving next week! So what does this mean for us? Well, we're gonna head on out and spend a few days with her before she's gone for 18 months and then we're going to head straight to Denver and fly out to Florida next weekend. Have I lost any of you? Raise your hand if you couldn't care less. {Feel free to excuse yourself.} Just kidding! I'm just excited about it all and wanted to scream it from the rooftops! {Or in this case, the world wide web} Anyway, don't be too concerned if you don't see a whole lot of us as we're soaking up some rays in Puerto Rico and the Virgin Islands. I've got some great gust posts lined up for ya and I promise they won't disappoint!

Now, let's move onto the features from last week, shall we?

Last week's most viewed link was:


Holy yum, Batman! This recipe looks delicious and sounds way easy. Just what I need as a full-time working wife and mama-to-be! Thank you for sharing, Val!

Now, for my favorites from the week:







Thank you all for sharing your lovely creations! If you were featured, be sure to grab yourself a button here. Now...let's get down to the nitty gritty. All I ask is that you remember 3 simple rules:

#1 - Link up anything and everything {recipes, crafts, projects, tutorials, etc.} that has been made by you. I don't care what it is as long as it isn't a shop, giveaway, advertisement, link party or something of the like.
#2 - Please link back to us in some way, shape, or form. I understand how annoying this can be sometimes, so I've made a lovely super ugly button {I know, I'm working on it. Give me some time.} for you to put on your blog. You can also put a text link at the end of your post or even put our link in your party page. Just please give credit where credit is deserved!

High Heels and Grills


#3 - Please please PLEASE don't link and run. The whole point of a link party is to make connections and friends with people. Put a stop to selfish blogging right now and make someone's day by commenting on at least two blogs! 

If after doing these 3 things, you decide you want to subscribe to us via E-mail,  follow us on Pinterest, like us on Facebook, or follow us onTwitter, I definitely would not object! Thank you all. With that being said, work it friends and show me what you've got!!

Monday, February 11, 2013

Chicken a la King

MAN MONDAY! Yep, just screamed that as I wrote it.

So remember when our computer died? Yeah, I was making this post when that happened. So, as I was doing the little update-a-roo on this post, I got to thinking... Maybe this post is cursed! If I try posting it again, will my computer break!? So, I've resorted to using someone else's, just in-case. ;)

Anywho, here is the-post-that-was-going-to-be-the-first-man-monday-post-of-2013 post. Enjoy!
For you noobs who haven't read our "about the blog" page, let me give you a quick recap (or you can just stop being lazy and go read it for yourself). Three days into our marriage, Sarah and I made our first meal as domesticated folk: Chicken a la King. For this reason, Chicken a la King will always be special to us, and we've made it a tradition to make it every New Years Eve.


Need any more introduction than that? Here are the deets (hipster for "details").
Makes approximately 4 servings.

Ingredients:
  • 1/2 cup green bell pepper, chopped
  • 1/3 cup onion, chopped
  • 1/2 cup mushrooms, chopped
  • 1/4 cup butter
  • 1 1/2 cup milk
  • 1/2 cup chicken stock/broth
  • 1/4 cup flour
  • 2 large chicken breasts, cubed and cooked
  • 2-3 pickled cherry peppers, chopped (should make about 1/4 cup)
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon of salt (or to taste)
  • black pepper to taste

Directions:
  1. If you haven't bought pre-cooked chicken, cook the chicken first, chop it into cubes and set aside. If you are a geniune noob to cooking and need to be told how to cook chicken (no judgements here) try soaking the thawed chicken in very salty water for about an hour before you grill/saute it. This will help keep it moist and tender.
  2. Melt your butter in a large skillet, add the bell pepper and onion and saute for about 4 minutes. Add the mushrooms and continue "the sizzle" for an additional 2-3 minutes (the mushroom might soak up the butter a little, no worries).
  3. Add the flour and mix well. While the pan is still hot, add the milk and chicken broth. Bring the mixture to a boil while stirring frequently, then reduce the heat to medium-low. Add the cooked chicken, cherry peppers, garlic powder, red pepper flakes, salt, and pepper and mix well. When the Chicken a la King has reduced to a good consistency, you're DONE!
Sarah and I like to serve this stuff right over the top of some toast (French bread is best!). If you want to take a less easy route, you can serve it over rice, or pasta, or... bacon? I don't know, do whatever you like. However, one thing you MUST do: enjoy.

-Zach

Wednesday, February 6, 2013

Work It Wednesday {#15}

Welcome back to Work It Wednesday folks! I'm so excited to share with you my favorite posts from last week and to see what you've been up to as of late! But first...I have a confession. I haven't been completely honest with you in these last few months. Do you remember the days when I was so on top of things and would literally post something EVERY. SINGLE. DAY. and not bat an eye about it? And how Work It Wednesday would go up at the right time every week - Tuesday night between 6:30 and 8:30, instead of Wednesday night? {Oops.} Those were the days, weren't they? I feel like both Zachary and I have been making a lot of excuses about slacking on our posting schedule these last couple months {although I promise you, our computer really did die!} and I think it's time we came clean. We've had a few things on our mind lately. Actually just one thing. One giant, enormous, huge thing and yet it currently only weighs about 5 ounces. If you haven't guessed it by now, maybe this will help ya out....


That's right, "Zachary and I" just became Zachary, me, and BABY!!! I'm so stinking excited and keep finding myself stopping to try and take it all in. It feels so surreal! We've been busy trying to get everything squared away between work and the nursery and all that good stuff. Not to mention, we're going on a cruise in two weeks, so we've been working on sorting that out too.

We wanted to announce this to you all in a much, much different way, but like I've said...we're slackers. Don't judge. Remember the Blueberry Overnight French Toast and the 5 Ingredient Raspberry Cobbler we made? Well, the blueberries and raspberries in those recipes actually held the secret to our baby's size at the time! We were super gung ho about doing a size picture every week and then Christmas happened and the computer died and we just failed. Miserably. But, now that you know the meaning behind it all, we're going to keep up on it every week until this little sweet pea is born!! {This week it's a turnip...anybody got any good turnip recipes??...} Anyway, we can't freaking wait for all of this and we're excited to share all of our adventures with you!

So, friends, there you have it. The truth about us. The reason we've seemed so preoccupied in the last little while. I hope that rather than judge us for seemingly abandoning things around these parts, you'll realize that we're human just like the rest of ya and are doing our best.

Now let's see some features, shall we?? First off, is the most popular link of the week:


If you haven't already looked through all of her cute ideas, go do it now! I know the Superbowl is over, but there are still some awesome appetizer ideas on there!

And now, here are my favorites from the week:







Aren't they all so fun and festive? I adore them all. If you were featured, be sure to grab yourself a featured button here! Now...let's get down to the nitty gritty. All I ask is that you remember 3 simple rules:

#1 - Link up anything and everything {recipes, crafts, projects, tutorials, etc.} that has been made by you. I don't care what it is as long as it isn't a shop, giveaway, advertisement, link party or something of the like.
#2 - Please link back to us in some way, shape, or form. I understand how annoying this can be sometimes, so I've made a lovely super ugly button {I know, I'm working on it. Give me some time.} for you to put on your blog. You can also put a text link at the end of your post or even put our link in your party page. Just please give credit where credit is deserved!

High Heels and Grills


#3. Please please PLEASE don't link and run. The whole point of a link party is to make connections and friends with people. Put a stop to selfish blogging right now and make someone's day by commenting on at least two blogs! 
If after doing these 3 things, you decide you want to subscribe to us via E-mail,  follow us on Pinterest, like us on Facebook, or follow us onTwitter, I definitely would not object! Thank you all. With that being said, work it friends and show me what you've got!!

Monday, February 4, 2013

Ginger Stir-Fry

So, if you guys recall...*Zach rolls his eyes because he knows that 90% of you are just Pinterest hoppers and have probably never seen our blog before* ...I'm a huge fan of Cambodian food (exhibit A). Once upon a time, Sarah bought me a "Cambodian Cooking" cookbook. I've tried several of the recipes with varying levels of success. One of those successes is this delish dish ↓ .


For those of you who know anything about me, you know I can't just leave a recipe alone and make it exactly the way the recipe says. In this particular dish, I made it with beef instead of pork and changed up the ingredients a little. The awesomeness hasn't altered a bit!

Ingredients:
(makes about 4 servings)

  • 7-8 brussel sprouts (optional)
  • 3 tablespoons oil
  • 4 inch ginger root, peeled and cut into matchsticks 
  • 1 lb beef strips
  • 6-8 green onions cut into thin strips (white half of the onion)
  • 3 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 1 small bunch (4-5 leaves) of basil (I cut mine into strips)
  • Optional - 4 servings of cooked rice or udon noodles to serve with

Directions:
  1. Steam your brussel sprouts (or boil or microwave or whatever the heck you want to do with 'em) just until slightly tender, shocked in cool water, and set aside.
  2. Heat the oil in a wok or large skillet. Sauté the ginger for about 1 minute on medium heat. 
  3. Season your beef (always season your beef before cooking!) and add to the pan.
  4. When the beef begins to brown, add your brussel sprouts, green onions, soy sauce, and sugar. Stir-fry for about 1-2 minutes. Remove from heat.
  5. Toss your stir-fry with the basil and serve over/with noodles or rice. That's it!

By the way, Cambodian New Year is just around the corner and you better believe I have something planned for that! [Okay, by just around the corner I mean April...whatevs.] Stay tuned my friends!

-Zach

Linking up here.

Saturday, February 2, 2013

Love Bites

*For up to date happenings on High Heels and Grills, be sure to like us on Facebook and follow us on Pinterest. Also, don't forget to enter our latest giveaway for a KitchenAid Mixer here!*

Happy Super Bowl Weekend! Are any of you watching the big game? Who are you rootin' for? Fun fact for the day: According to the Scott Tissue company, the toilet is flushed more during halftime of the Super Bowl than at any other point during the year: 90 million flushes, using 350 million gallons of water, which is the same amount of water that flows over Niagra Falls in 7 minutes. 7 MINUTES! That's a freaking long time! Some things leave me speechless. I honestly couldn't care less about the game though, I'm just excited for the food. If you need some inspiration on what to make your guests or take to a SB party, check out The Recipe Critic for some great ideas!

As for my post for you today, I'm going to be focusing on what's really important here: Valentine's Day! A bunch of us bloggy buddies have pulled together and shared our favorite Valentine's recipes. There are some good ones in there, so be sure to check 'em out!











Valentine's Day Treats from Happy Go Lucky

Enjoy! And Happy Day of Love peeps. :)

-Sarah

Linking up here.