Chobani Meze Dipping All Weekend

by Megan on July 3, 2016

Chobani Meze Dips are da bomb.

Last weekend, I went to NYC and stayed in SOHO and sipped beers on the rooftop of my hotel. This last minute trip was like the universe giving me a present that I could dunk into savory yogurt.

Chobani Meze Dips are da bomb.

On the way I saw cute clouds that I’d dip grilled veggies in. Care bear af, right?

Chobani Meze Dips are da bomb.

Hung out at the #ChobaniMeze Home where the food was cute and so tasty. See that mango lassi with yogurt in it!? See that cute strawberry rhubarb sitch with the best matcha cake crumbs?!

Chobani Meze Dips are da bomb.

I just wanna grill all the veggies to dunk in this Meze Dip for the 4th of July. I’d recommend you do that too! So easy, and fun, and dips can totally be a meal. Just eat a bunch of it!

Chobani Meze Dips are da bomb.

oh! And at the NYC event, I sipped white sangria too. And sat outside on a dream patio. Ate so many grilled carrots and chatted with bomb women.

Chobani Meze Dips are da bomb.

The Meze Home was a dream. You could just walk by a mint plant and grab a sprig to pop in your cocktail. It’s really a dream way to live.

Chobani Meze Dips are da bomb.

And can you believe this edible wall?! You can just grab some produce off the wall and snack on it. SNACK ATTACK decor, ya’ll.

NYC IS FOR ME.

I miss you already, New York. You were the long distance boyf I needed right when I needed ya! Thanks, Chobani! The trip was a dream, and those Meze Dips tho.

Full disclosure: While this trip was sponsored by Chobani all the opinions above are my own. I wanna dip errything in these dips.

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Pasta Salad Three Ways

by Megan on May 4, 2016

Barilla Pasta Salad x 3 // takeamegabite

I am really into pasta, would maybe even say I have a passion for it. I’ve been known to get a mac and cheese for one together and bake it for the time frame it takes me to run 3 miles. POW. Anyhow, while it’s super tasty with tons of cheese, hopes, dreams and sauce on top, it also can be part of a healthy meal or even a solid lunch idea.

So that’s part of what Passion for Pasta is all about — being passionate about pasta and passionate about eating it, cooking with it, making it, shaping it, sharing it and preparing it. Sharing your passions with others, ya know? Bringing a lunch to a friend at work, even! And all the while keeping in mind that not all carbs are created equal. Here are a few recipes that help me express my passion for pasta.

Farfalle Pasta Salad with Smoked Salmon and Yogurt

Barilla Pasta Salad x 3 // takeamegabite

I love farfalle pasta. AKA, bowtie. AKA, super-cute. It pairs like a dream with some smoked salmon, plain yogurt, capers, tomato, egg and fried onions. Kinda reminds me of the breakfast remix to a cute bagel-wich.

Barilla Pasta Salad x 3 // takeamegabite

Barilla Pasta Salad x 3 // takeamegabite

Italian Pasta Salad with Balsamic Vinegar

I might name my next pet Macaroni. Or daughter, even. Look at these curly guys. They must do yoga, ya think? And maybe I’ll name my son Al Dente after the perf way to cook pasta. (AKA, slightly firm.)

Barilla Pasta Salad x 3 // takeamegabite

Toss them in a jar with crispy prosciutto, basil, tomatoes, balsamic vinegar and bebe mozzarella balls. Your work frenz will probably pay for your pedicure if you bring them this.

Barilla Pasta Salad x 3 // takeamegabite

Barilla Pasta Salad x 3 // takeamegabite

Asian Pasta Salad with Seaweed

I like to think of Orzo as the confetti of pasta.

Barilla Pasta Salad x 3 // takeamegabite

Boil it up and make this Asian-inspired salad jar. Shrimp, edamame, seaweed salad and soy sauce. Pow. Lunch was saved again! And, real talk, isn’t it fun that pasta dishes can be put together with ingredients you have on hand? Pantry pasta is what’s up.

Barilla Pasta Salad x 3 // takeamegabite

Barilla Pasta Salad x 3 // takeamegabite

Find all three recipes on Passion for Pasta! Check things out on social with #PassionForPasta, too, while you’re at it!

Full Disclosure: I partnered with Passion for Pasta to make these salads! They supplied the cute pasta and recipes, and I supplied the confetti and gold flatware. While this was a partnership, all the opinions above are my own.

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Let’s Go To Albuquerque!

by Megan on March 20, 2016

Let's Go To Albuquerque // take a megabite

Albuquerque is a magical place. The truth is, I’m down with anywhere where the skies are deep, the lavender margaritas flow like wine and the peacocks are chill.

Let's Go To Albuquerque // take a megabite

My favorite place on this whole trip was Los Poblanos. Not only was it a beautiful inn/organic lavender farm, but the restaurant on the grounds, La Merienda, was a dream.

Let's Go To Albuquerque // take a megabite

I even was able to ride a bike around the lavender fields AND there was a cat named Tater Tot. What else matters?! I might’ve tipped over into a bush on this cute cruiser. It mighta been worth it. I might’ve taken a bath every day I was there with their lavender bath salts.

Let's Go To Albuquerque // take a megabite

I came home feeling chill about eating duck, feeling even more free about hanging flags all over my apartment and even more into dirty chai tea.

Let's Go To Albuquerque // take a megabite

We want on a serious brewery bike ride. I’m talkin’ on busy roads, up major hills, and I was wearing my tightest jeans. That third thing made riding a boy bike tricky. Really had to swing that leg, ya know?

Let's Go To Albuquerque // take a megabite

That margarita, I mean, YOGArita, had st. germaine in it and less sugar than the norm. It was good, and I drank it at 11am.

My favorite thing the whole trip was that fry bread you see down there. It was like a made-to-order elephant ear topped with local honey and sugar. Basically, I would’ve taken a nap rolled up in one.

SO! Let’s go back to New Mexico and admire the sky, take all the baths, gaze at the giant cacti and drink drinks before noon.

Let's Go To Albuquerque // take a megabite

Albuquerque:

EAT + DRINK //
Pueblo Harvest Cafe | The Grove Cafe and Market | La Merienda | Corn Maiden | Farm and Table

STAY //
Los Poblanos Historic Inn | Hyatt Regency Tamaya

Find more info + details on the ‘gram right here.
(Via #meganewmexico.)

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The 8th Annual Valentine's Brunch Party // take a megabite

OMG, you guys. This year my Valentine’s Brunch got to happen ON Valentine’s Day. If that’s not a miracle, I don’t know what is. The party was sponsored by Door-to-Door Organics. It made party prep so much easier! Most of the party groceries were delivered RIGHT to my door. What a dream!

Pictured above: BLT sliders*, Yam and feta quiche, and asparagus croque monsiers using this gruyere of my dreams.

*Pesto, goat cheese, crispy prosciutto and tomato on 1 oz. brioche buns.

Processed with VSCOcam with f2 The 8th Annual Valentine's Brunch Party // take a megabite

We all hung out and sipped/chugged mimosas, listened to records, danced to Beyonce and basically had the best time. (My girl Nicky helped me decorate too! She’s the OMG Pom Pom queen and totally arranged the prettiest flower sitch around my big heart cross-stitch.)

The 8th Annual Valentine's Brunch Party // take a megabite

I made self-serve mimosas in this big ole honey pot lookin’ jug. (Thanks, Katie! I love it!) And can you even believe that giant styrofoam heart?! My friend Elliot cut it out for me! We used it to pin valentines to and eventually instax photos.

The 8th Annual Valentine's Brunch Party // take a megabite

Crispy prosciutto for days! I crisped up the imported stuff in the oven at 400F for about 7 minutes. I used it on the BLTs and on the cheese plates.

The 8th Annual Valentine's Brunch Party // take a megabite

We’re “Best Bitches”. Our necklace says so. And check out the flowers around my cross-stitch! So fun. We took everyone’s photo in front of it.

The 8th Annual Valentine's Brunch Party // take a megabite

I ordered most of these cool decorations from Paper Mart, then intermingled stuff from over the years. This menu sign tho, really made it! I found it at an antique store in Detroit along with a bunch of letter for spelling everything! Parties are gonna be totally stepped up a notch thanks to it.

The 8th Annual Valentine's Brunch Party // take a megabite

Bought plates this year from Bash Party Goods. I love their designs and color schemes so much! Kinda wish my plates for every day looked just like this!

The 8th Annual Valentine's Brunch Party // take a megabite

I got a custom stamp made for the valentines! I filled in the blanks for everyone keeping this personal, ya know? You love rare meat? I’ll use it. You’re into moist cake, I got it. Give this a shot tho! If you shop here you can get a custom stamp made and delivered within the week! And it’s not even pricy.

The 8th Annual Valentine's Brunch Party // take a megabite

I have the best friends! Katie helped me sandwich BLTs while Nicky sandwiched those lemon poppy seed shortcakes with mascarpone whipped cream, lemon curd and macerated strawberry slices. We used more of that dreamy mascarpone whipped cream on the cereal milk banana pudding.

Pictured above: baked french toast with Zingerman’s Bakehouse Challah Bread, Lemon Poppyseed shortcakes with Meyer lemons, cereal milk banana pudding and cobb salad deviled eggs!

The 8th Annual Valentine's Brunch Party // take a megabite

And then Darren was like, “The fish I caught was THIIIIIS big.”

And seriously, isn’t Aimee’s dress perfect?! Kinda think it’d be the best wedding dress or bridesmaid dress to ever to happen in the world. And look how cute Katie’s bangs are!

The 8th Annual Valentine's Brunch Party // take a megabite

AND THE PARTY WAS OVER. 🙁 This is how my apartment still kinda looks? I held cupid’s hair back while he threw up all over my apartment. Ha!

Oh! And I have a giveaway! Simply comment telling me something you love and you’ll be entered to win a $50 gift card for Door-to-Door Organics! Contest ends Friday at noon!

P.S. Here’s a pdf to the recipes I used! Find it right HERE. Comment with questions, if you have any. These recipes were my base and I adapted as needed. XOXO
P.P.S. Find past years here: 7, 6, 5, 4, 3, years 2 and 1 aren’t on da blog.

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Hunnybunch Hibiscus Punch

by Megan on February 8, 2016

Hunnybunch Hibiscus Punch // take a megabite

Remember when Charlotte (in Sex & the City, what else?!) was like, “maybe we’re each other’s soul mates and dudes are just fun cool people that come into our lives?!” This i my loose memory of the quote. And she was talking to her lady friends and I feel this way too! I’m 31, and am fortunate to have bomb-ass ladies in my life. Women who are independent and strong and show up for me and make time for me and drive over at 10pm if I’m having a rough night.

Hunnybunch Hibiscus Punch // take a megabite

So let’s toast this Hunnybunny Punch to all the strong awesome ladies! To our friends, our moms, Beyoncé, internet friends, co-worker besties and all of them! The ones who compliment your teeny weird/messy top knot and know when to hug ya and when to let you cry about a weird boy sitch. Hell yes to ladies and Galentine’s Day!

Oh! So here are the reviews of this punch:
“It tastes like fruit punch.” #SorryNotSorry?
“It looks like a Lisa Frank character.” YES.
“I want to dive into it!” I felt the same way about the mac & cheese I saw at Whole Foods today.

Hunnybunch Hibiscus Punch // take a megabite

Hunnybunch Hibiscus Punch (recipe for 1 drink, but make more!)
Recipe

Ingredients:

  • 1 oz. Menage à Trois Berry Vodka
  • 2 oz. raspberry/hibiscus iced tea
  • 2 oz. sparkling pink lemonade
  • splash of rosewater
  • top off with soda water

Directions:

  1. Stir together all the ingredients (except soda water) and pour over ice. Top with soda water and sip with your ladies!

Yay! Click HERE for a printable pdf of the recipe above.

Full Disclosure: I made this pink punch in collab with Menage Á Trois vodka for a Galentine’s Day drink contest! They supplied the vodka, and I supplied the drink with faux flowers in it! XOXO

Insta-living // take a megabite

Life has been colorful and cute lately.

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Favorites on February 1

by Megan on February 1, 2016

Living // take a megabite

You guys! I have stuff to say.

Things like, sometimes I go to the bathroom to get a break from situations. You know, reapply my lipstick (this only lately: Tarte Punch) and sort my head out. I’m a need-my-own-time type. (Even mid-dinner sometimes? Can any of you relate?) Some other more casual at-home breaks: I also like to read this book before bed. It helps me sort out happiness and staying present and gratitude! And this lady-power podcast has my heart. Have you listened to it yet?

In the food world: I need to make pizza again soon. Namely HEART-shaped, right? And I love love love banana pudding. I wanna make Cindy’s remix of it. Maybe with bourbon?

In the beauty world: I am getting this major urge to chop my hair off again. I’m trying to hang tough, but this summer it’ll probably happen. I mean this is so cute! And! I just ordered this cleanser. Can’t wait!

Anyhow, I’ll be back later this week or next week AT LEAST with a Galentine’s cocktail. Get ready!

Peep me on Insta for daily fun!

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Gluten-Free Sweet Potato Feta Polenta Crust Quiche // take a megabite

Deep dish quiche. That’s what we’re talking about here. It’s like we’re just hangin’ in Chicago eating quiche type quiche.

Gluten-Free Sweet Potato Feta Polenta Crust Quiche // take a megabite

And let me just tell ya this. Plz use instant polenta. Nobody wants to lose those 10 minutes whisking when it can be already in the oven, ya dig?

Gluten-Free Sweet Potato Feta Polenta Crust Quiche // take a megabite

Also, this quiche is my favorite and I kinda want to make it again as soon as it’s gone. I also want to make a for real pizza in this polenta crust. Or even make this same quiche again, but with green chills and refried beans! What do ya think?

P.S. I’d recommend using goat milk or sheep’s milk feta. It really changes things! Not to be a cheese diva!

Gluten-Free Sweet Potato Feta Polenta Crust Quiche // take a megabite

Sweet Potato Feta Quiche with a Polenta Crust (makes one 9-inch quiche)
Recipe adapted from The Bojon Gourmet via this post

Ingredients:

polenta crust –

  • 2 1/2 cups water
  • 1/2 t kosher salt
  • 1 cup polenta (or yellow corn grits)
  • 1 T unsalted butter
  • 1/2 cup grated parmesan
  • salt and pepper
  • 1 large egg

filling –

  • 1-2 large sweet potato or 4 small sweet potatoes
  • 1 T olive oil
  • 3/4 cup feta
  • salt and pepper
  • scant 1/4 cup grated parmesan, plus more for sprinkling
  • 1/2 cup Greek Yogurt
  • 1 large egg
  • 1/2 cup milk
  • salt and pepper

Directions:

  1. Preheat your oven to 400F. Make the crust. Grease a 8-9 inch cake pan. Set aside.
  2. Bring water to a boil with salt. Add the polenta in a steady stream, whisking constantly. Lower the heat to medium-low and cook, stirring constantly, until the polenta is very thick, about 10 minutes. (OR if using quick cooking just whisk it into the hot water and it’ll thicken immediately.) Remove from heat and stir in the butter, 1/2 cup parmesan, salt, pepper and egg. Transfer to the greased pan, and spread with a spatula. Smooth out the center and smooth the polenta up the sides for a crust.
  3. Toss the sliced sweet potato with olive oil, salt and pepper. Place on a foil lined baking sheet. Roast  and bake the crust at the same time for 20-30 minutes or until the sweet potato is roasted and the crust is dry. (The potatoes will probably take closer to 40 minutes.)
  4. Sprinkle crust with parmesan, feta and sweet potato. Whisk together the Greek yogurt, egg, milk, salt, and pepper. Pour over the potatoes and cheese. Sprinkle with some more cheese, salt and pepper. Bake for about 40-45 minutes or until the custard is set and a knife inserted in the center comes out clean. Allow to cool for at least 30 minutes. Serve! Store leftovers in the fridge for up to 3 days.

Yay! Click HERE for a printable pdf of the recipe above.

Insta-Living // take a megabite

Keeping things rainbow-y up on insta these days.

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Months of Megabites (2015)

by Megan on January 14, 2016

Months of Megabites (2015) // take a megabite

2015 was full of vegan stuff, boozy things, ice cream and popsicles. Sounds juuuust about right. Peep my favorites from each month below. And you guys are my favorites! Every year.

Vegan Blood Orange Quickbread // Vegan Roasted Pepper Cornbread
Vegan Cookie Dough Fudgesicles // Vegan Chocolate Chunk Cookies with Strawberries
Vegan Cinnamon Rolls // Vegan Grilled Veggie Pizza
Sour Cherry Fro-Yo Ice Pops // Roasted Beet & Feta Biscuits
Vegan Brownies // Bourbon Gingersnap Ice Cream
Matcha Rice Krispy Treats // Bourbon Egg Nog Milkshake

P.S. I’m sorting out what my goal is for the blog this year. I feel creatively burnt out a bit lately. (You too?) Maybe it has to do with January and winter and general sleepiness and burrito-ing and wine and the need for hibernation and my aversion to going on the computer once I get home from work. SO! I’m sorting it out and the Valentine’s Brunch is coming and my Insta is always full of weird! And things are happening and I’m feeling better this year than last year so we’re already on a good path. Tell me tho, how are you?

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Chocolate Swiss Roll (Turnin’ 31!)

by Megan on December 31, 2015

Chocolate Swiss Roll // take a megabite

My mom and I whipped up this cake the night before my birthday. We decorated a slice with candles and  sprinkles in the morning and all sampled it. (My mom is down with dessert for breakfast always. She’s an inspiration!)

Birthday Livin' // take a megabite

And just like that, I’m 31. While so much is great, things can still feel weird right?! Let’s all try to accept our lives for what’s up. Because so much is beautiful and I can rest at ease that I am pretty good at salads, and have a pup who I love and lady friends who make me a better person every day!

And here’s my birthday in a list: honey toast, Supino pizza, mani (inspired by this one), nap, lotsa cocktails, lamb ragu, a horse sweater and more. It was a fun day, but I can’t wait for January 1st! Let’s get this year over with, right?!

Oh! This cake is really good! I wanna make it again and again to practice rollin’. My mom is the  one who rolled this one. She has more cake confidence than I do.

Chocolate Swiss Roll // take a megabite

Chocolate Swiss Roll
Recipe from Betty Crocker

Ingredients:

  • 3/4 cup all-purpose flour
  • 1/4 cup cocoa
  • 1 t baking powder
  • 1/4 t salt
  • 3 eggs
  • 1 cup sugar
  • 1/3 cup water
  • 1 t vanilla
  • whipped cream or swiss meringue buttercream (recipe below)

Directions:

  1. Heat oven to 375F. Line a jelly roll pan with parchment paper or aluminum foil and spray with cooking spray. In a medium bowl whisk together the dry ingredients (flour, cocoa, baking powder and salt).
  2. In a large bowl beat the eggs for about 5 minutes. Gradually beat in sugar. On a low speed beat in water and vanilla. Gradually add dry ingredients. Pour into prepared pan. Bake for 12-15 minutes.
  3. Loosen cake, invert onto a clean powdered sugar covered tea towel. Carefully remove foil/parchment. While hot, roll cake and towel from narrow end. Cool on a wire rack.
  4. Unroll cake, remove towel, spread with swiss meringue buttercream ( or whipped cream). Roll back up, chill and slice.

Swiss Meringue Buttercream
Recipe + tips from Whisk-Kid

Ingredients:

  • 5 large egg whites
  • 1 cup granulated sugar
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 t vanilla

Directions:

  1. Whisk the egg whites and sugar together in the bowl of your stand mixer or another bowl that’s heat proof. Place bowl over a pot of simmering water (double-boiler style) and whisk constantly until sugar is dissolved. It takes about 5 minutes. You can test whether the sugar is dissolved by sticking your finger in the mixture and seeing if it’s grainy or not. When it’s no longer grainy remove from the double boiler.
  2. Beat on high speed using your stand mixer or an electric hand mixer for 10-15 minutes, or until the egg white mixture has turned into meringue and has increased in volume and is marshmallowy and glossy. The bottom of the bowl should be room temperature by this time.
  3. At this point start adding the butter, 1 tablespoon at a time. Waiting until the butter is incorporated before adding more. If it helps, count to 15 between adding the butter.
  4. Once all the butter is added keep whipping until nice and smooth and fabulous, only a couple minutes more. Add the vanilla and mix until combined. If it gets curdled-looking, just keep whipping and it’ll smooth out. If it gets too runny, refrigerate for about 15 minutes and then keep whipping.

Yay! Click HERE for a printable pdf of the recipe above.

insta-living // take a megabite

Life has looked like this lately but with lots of naps and stuff too.

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Boozy Eggnog Milkshake w/ Maker’s 46

by Megan on December 8, 2015

Boozy Eggnog Milkshake // take a megabite

Things that make me happy: Elliot, brunch, NAPS, metallic shoes, pink Christmas trees, silver Christmas trees, mini Christmas trees and boozy milkshakes.

So when Maker’s Mark contacted me and was all “Hey girl, want to make an eggnog cocktail with fancy bourbon?!” I responded with a super profesh-ish, “Hell yeah.” Or something like that.

Boozy Egg Nog Milkshake // take a megabite

When I think of eggnog, I think of it kinda as drinking an ice cream base. Which is weird of me, but maybe strangely accurate? So, to me, the natural progression was to spike a milkshake and drink it before 3pm when the light was right. And so I did, and it just know that I love it. It’s delish! Spiced af and glorious. (Whoa.)

Annnnyway! This recipe is in a contest! So vote for it if you think it deserves yo love! It’ll be up on Maker’s Mark Instagram just dying for you to like and comment. So do it up! Thanks so much! I love you as much as I love this milkshake!

Boozy Egg Nog Milkshake // take a megabite

Boozy Eggnog Milkshake (serves 1)
Recipe for the #GetCozyCocktail contest

Ingredients:

  • 3 scoops Eggnog-esque ice cream (recipe below)
  • 1.5 oz. Maker’s 46 Bourbon (or more if you want!)
  • 1/4 cup eggnog or whole milk
  • whipped cream, to top
  • cinnamon and nutmeg sprankles

Directions:

  1. Blend! Top with whipped cream and spices. Chug it or share with a friend!

Eggnog-esque Ice Cream (makes a hefty pint)

Ingredients:

  • 2 cups whole milk
  • 1 T + 1 t cornstarch
  • 1 1/2 oz (3 T) cream cheese or goat cheese, softened
  • 1/4 t fine sea salt
  • 1 1/4 cups heavy cream
  • 2/3 cup dark brown sugar sugar
  • 2 T light corn syrup
  • 1 heaping t freshly grated nutmeg
  • 1/2 t ground cinnamon
  • 1 vanilla bean

Directions:

  1. Mix about 2 T of the whole milk with the cornstarch in a small bowl to make a smooth slurry. In a large bowl whisk the cream cheese (or goat cheese) and salt together until smooth.
  2. Combine the remaining milk, cream, brown sugar, spices, vanilla bean (scraped + pod)  and corn syrup in a 4-quart saucepan. Bring to a rolling boil over medium-high heat, and boil for 4 minutes. Remove from heat and gradually whisk in the cornstarch slurry. Bring the mixture back to a boil for one minute, or until thickened slightly.
  3. Pour over the cream cheese mixture and whisk until smooth.  Cover with plastic wrap and allow to steep in the fridge for 4-12 hours.
  4. Strain mixture through a fine mesh strainer. Dispose of vanilla bean pod. Churn according to your ice cream maker’s manufacturer’s instructions.

Yay! Click HERE for a printable pdf of the recipe above.

Boozy Eggnog Milkshake // take a megabite

Full Disclosure: Maker’s Mark gave me a #GetCozy care package full of booze, lil mugs and even ear muffs for the booze in exchange for getting cozy with it cocktail style. Thanks for supporting the brands that help make this blog possible! Because you see, I really love this drink! And I’d make you one if you came over.

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