Lunch with Wolfgang Puck

by Megan on November 12, 2015

Lunch with Wolfgang Puck // take a megabite

Last week I was e-mailed to see if I’d want to hang with Wolfgang Puck over lunch at his restaurant, Steak at the MGM Grand Casino. How unreal, right?! I RSVP-ed with a “Hell yes” and started getting excited. On Thursday, Nicole (of Dula Notes) sent me a text and she was invited too! Best news ever. We had the best time.

Lunch with Wolfgang Puck // take a megabite

When we arrived, we met Wolfgang and he invited us into the kitchen to drink wine and see how everything was prepped for our lunch together. I hung out at the salad station where this stacked dream was made. I was excited to see that the vinaigrette that was made was super similar to my go-to! Champagne vinegar forever! AND cheese sampling happened for real.

Lunch with Wolfgang Puck // take a megabite

This was the part when Wolfgang (Whoa, first-name-basis up in here.) was saying to just add pesto to anything to make it tasty. He knows what’s up.

Lunch with Wolfgang Puck // take a megabite

That fresh pasta was paired with pesto, lobster and flash-fried tomatoes. The whole frying thing was just so they could be peeled super easily. I took seconds of this, believe it!

Lunch with Wolfgang Puck // take a megabite

I feel like I relate to this smiling photo of him so much! Putting that dreamy chimichurri on meat-y goodness would have you feeling happy too! Especially if you tasted it. I also liked how it was not pureed to death. Fresh like whoa.

Lunch with Wolfgang Puck // take a megabite

Meat errywhere. Wolfgang liked to say that photos of food should be SUPER up close. You don’t argue with that dude. He approved of this photo. You can see it riiiiight here.

Lunch with Wolfgang Puck // take a megabite

The dessert was a dreamy soufflé sitch served with a strawberry sauce of my dreams. I want to make it for breakfast, lunch and dinner. I was trying to type the name in my phone and it autocorrected to cloud cab… I’ll get back to you about it.

Check out Nicole’s post HERE!

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South X Saints // Sunday Supper

by Megan on October 29, 2015

South x Saints Sunday Supper // take a megabite

I popped into Atlanta over the weekend because I needed fried chicken. Erika’s fried chicken to be exact! You see, my girl’s been hosting South X Saints dinners every month. I knew in my heart that I had to make it to one, so over the weekend, we Sunday Suppered.

(Did you know we met in Florida a couple years ago?! We bonded over weird food and late night spaghetti with Cindy.)

South x Saints Sunday Supper // take a megabite

I painted my nails with glitter nail polish in the airport, napped on the plane and landed in Atlanta. After a quick freshening up sitch, I headed to the Garner Girls space. These twin ladeez make pickles and have a lovely space with a barn door and a blue wall. Peep dat above.

South x Saints Sunday Supper // take a megabite

We started with some cocktails and appetizers. My favorites were a tie between the gumbo (forgot to get a photo, but I ate 3-4…), and these little cornbread pickle pimento stackers (technical term). I’d like to try my hand at making them!

South x Saints Sunday Supper // take a megabite

The cocktails were a gin, grapefruit and champagne punch as well as bourbon with apple cider. Real talk, I’m not normally a gin or bourbon girl, and this night I was both, so there ya go! And now I feel like I can gin and bourbon with the best of them! Or the decent of them! Or the when-served-with-fried-chicken-them.

All 17 guests of us got these BIG servings of mac and cheese. I just want to say that I ALMOST finished mine, but I def ate 3 biscuits and dessert and wine.

South x Saints Sunday Supper // take a megabite

So the moral of the story! This dinner was bomb and I had the best time and I can’t wait to vacay with Erika in the future!

P.S. Check out Erika’s blog here AND South X Saints Supper Club here! If you’re in the Atlanta area, get on it! And if you’re from Detroit, let’s go together! XOXO

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Yeah Whatever Wednesday No. 2

by Megan on October 21, 2015

Yeah Whatever Wednesday // take a megabite

This is my second time baking up this Carrot and Apple Oat breakfast slice. Basically the vegan and slice-y version of this recipe. I can’t wait to eat it for breakfast every day!

Can’t wait for Sunday! Eating fried chicken made by my girl Erika!

Really might  need this egg waffle maker. To serve ice cream, obvz!

This Goat Cheese with Cherry Onion Compote from Cindy has me wanting to have snack dinner in a real way.

I wanna make this spicy squash and feta sitch from How Sweet Eats.

Feeling weird?! Babe Vibes made a Pep Talk Generator! I’d recommend putting a direct link to it on your iPhone for any and every time you need it.

This lil Asparagus and Eggs breakfast sitch from Mary sounds so good. I wanna make it! Or find a hunk to poach an egg for me.

Cindy’s been telling me about the Great British Baking Show. It’s on Netflix now, and so I’ve been watching it. My stomach is growling right now during the bread episode and I ate a cookie during the cake episode. I also want to make marble-y rye rolls for real.

A few more things I’ve got on my mind:
these nails (how?!), this bestie pin, this t-shirt, this cute heart frenz pin, I wanna be this babe for Halloween, I think about Palm Springs a lot and this snack cake.

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Avocado Whoopie Pie Monsters

by Megan on October 19, 2015

Avocado Whoopie Pie Monsters // take a megabite

I ate one of these out of the freezer when I discovered it late last Wednesday. Sometimes after a night of lady chit chat and hanging out and having many drinks and a teeny amount of dinner and eating a truffle at the bar, you just need a little whoopie pie monster night cap? Or maybe that’s just how I lived last week, and that’s coo with me.

I know I promised to post these two weeks ago. So, what the heck, right?! My middle name is NOT false promises, so I’ll totally try to keep things real in the future. Basically, tho, these are real good. Baking with avocado is the new banana. AND they’re scary green, or cute green, but mostly hell yeah green! Give’em a go!

Avocado Whoopie Pie Monsters // take a megabite

Avocado Whoopie Pie Monsters (makes 1 dozen)
Recipe adapted from I Am A Food Blog’s Avocado Bread

Ingredients:

whoopee pies –

  • 1 cup all-purpose flour
  • 1/2 t baking soda
  • 1/2 t baking powder
  • scant 1/4 t kosher salt
  • 1/2 t cinnamon
  • 1/4 t nutmeg
  • 1 avocado
  • 1 t-T lime juice
  • 1 1/2 t matcha powder, optional
  • 1 vanilla bean or 2 t vanilla extract
  • 1/4 cup butter, softened
  • 1/3 cup sugar + more for topping
  • monster eye sprankles

filling –

  • 1/2-1 cup cup powdered sugar
  • 1/4 cup (1/2 stick) unsalted butter, at room temperature
  • 2 oz. cream cheese, at room temperature
  • 1 T maple syrup
  • 1 t vanilla extract

Directions:

  1. Preheat oven to 350F. Line 2 baking sheets with parchment paper.
  2. In a small bowl whisk together the flour, baking soda, baking powder, salt and spices.
  3. Puree the avocado, lime juice and matcha powder in a food processor. In another bowl, cream together the vanilla, butter and sugar. Add the avocado mixture and beat until combined. Fold in the dry ingredients.
  4. Using a cookie scoop place 24 dollops on the baking sheet. Dab your finger in water and then in the sugar. Gently press down on each cookie dollop. Place 2 candy eyes on half of the whoopee pies.
  5. Bake for 10-15 minutes or until set. Transfer to a wire rack and cool completely.
  6. Make the filling by beating together all of the ingredients. Add powdered sugar as needed to thicken.
  7. Divide up the whoopee pies, pairing the by size (one with eyeballs, one without). Place a tablespoon of filling between lil cakes. Sandwich together. Enjoy! Chill for a few days to prolong freshness.

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

Insta -Living // take a megabite

Chug a beer to kick the summer blues!
And Eat grilled cheese to be coo with fall.

Take selfies with your pup
and have a bloody mary or 7, ok?

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Bourbon Gingersnap Ice Cream

by Megan on October 13, 2015

Bourbon Gingersnap Ice Cream // take a megabite

I was in Toronto last weekend, and I just really regret not buying the Don’t Drake and Drive shirt… so when I saw bb pumpkin chocolate truffles at Trader Joe’s, I had to get them. I could picture them as the cherry-on-the-sundae type deal for a cone like this.

Bourbon Gingersnap Ice Cream // take a megabite

And not to be all “Toronto this” and “Toronto that”, but I had the best ice cream there! Chocolate Ginger Milk, guys. A spicy dream of a situation, and quite possibly the next flavor I churn up.

Bourbon Gingersnap Ice Cream // take a megabite

So when I saw this flava-flav in Billy’s cookbook I knew it was the first recipe I needed to try! Not only is it ginger-y, but it’s also boozy. AND I think we all know that I can’t resist a cookie crust in my ice cream (like here and here). I just wish I had a waffle to burrito it in.

Bourbon Gingersnap Ice Cream // take a megabite

Bourbon Gingersnap Ice Cream (makes 1 quart)
Recipe adapted from Billy’s Cookbook: Whip It Up

Ingredients:

ice cream –

  • 2 cups crumbled gingersnaps
  • 2 cups whole milk
  • 4 egg yolks
  • 1 1/2 cups heavy cream
  • 2/3 cup granulated sugar
  • pinch of salt
  • 1 T bourbon

gingersnap cookie crust –

  • 2 cups gingersnap crumbs
  • 5 T butter, room temperature
  • pinch of salt
  • 1 T sugar

Directions:

  1. Make gingersnap cookie milk by submerging the cookie crumbles in milk and setting aside at room temperature for 1 hour.
  2. Meanwhile, make the base. Place the egg yolks in a small bowl. In a saucepan, over medium heat, dissolve the sugar and salt in heavy cream. Slowly pour half of the mixture into the yolks, tempering them, warming them slowly. Return the yolk mixture back the pan and cook over medium heat until 170F. Pour through a fine mesh strainer into a large bowl.
  3. Strain the milk, and measure making sure you have 1 1/2 cups. Add more milk if necessary. Whisk into custard base and chill.
  4. Preheat oven to 350F and make cookie crust. Combine the gingersnaps, butter, salt and sugar in a food processor until all the crumbs are moistened. Add an additional tablespoon of butter if necessary.
  5. Transfer to a parchment lined baking sheet and bake for 10-15 minutes or until golden brown. Remove from the oven and cool completely.
  6. Once ice cream mixture is chilled, whisk in bourbon and churn in your ice cream maker according to the manufacturer’s directions. Layer in an airtight canister with the cookie crust crumbs.

P.S. I used these cookies. THINS! I didn’t know. It all turned out super tasty tho! Feel free to use un-thins.

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

Elliotto Spoggato // take a megabite

Elliot sampled this ice cream. And he’s SERIOUS about it.

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Super in the City / Door-to-Door Organics

by Megan on October 4, 2015

Supper in the City // take a megabite

Can you believe I was lucky enough to be invited to a rooftop party in Detroit with Door-to-Door Organics?! I brought my friend Katie who appreciates cocktails and cheese as much as I do. She’s cooler though because she can whiskey it up.

Supper in the City // take a megabite

I had a beet and carrot juice vodka cocktail and she had a ginger and whiskey situation. We were a couple of the first in line for appetizers. I’m pretty good at filling up a tiny plate, and picking only cute crackers.

Supper in the City // take a megabite

The party began and ended on the rooftop of the Madison Building where the view was a dream. Definitely need to make it back up to that rooftop again!

Supper in the City // take a megabite

And dinner was ridiculously good. Started out with spicy Watermelon gazpacho served with a bb crostini topped with a shrimp. We loved it so much that we were kinda mad when some guests didn’t finish it! When soup’s that good, you don’t bother being modest with gobbling it. The harvest salad to follow was equally great. It was kobacha squash, pickled beet, candied pecans and smoked cheddar in tiny cubes. After one bite, I googled kobacha squash because I think I’m engaged to it based on how dreamy it was. The main course was perfectly cooked lamb topping a polenta cake and topped with chimichurri. Polenta is my bff. And dessert, you guys! Dessert was made-to-order cider mill donuts topping vanilla ice cream. So basically it was the most fun, delicious night!

Thanks for having me, guys!

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My Favorite French Toast (Oui!)

by Megan on September 28, 2015

French Toast // take a megabite

I’m kinda anti-alarm on the weekend. But it’s gotten to the point that I’m really good at sleeping in. So my bf was going to come by at 10:30 for French toast… But I woke up at 10:37! Luckily he’s good at sleeping in also. So I baked this up while I showered and stuff. Served with a lil side of huntsman cheese because it’s my favorite and it’s striped and after that cheese-break I took, I needed it. (And for a touch of savory snack livin’).

French Toast // take a megabite

So, I’d recommend serving this up with pillow creases on your face. Maybe go to the antique store after you carb-load and buy really cute 60’s atomic teeny mugs and then nap or sit in the backyard under the cute clouds with your best pup. No presh, but I also think that it’s nice to sip sparkly water and think thoughts about self-care and being nice to yourself.

But mostly, make this French Toast, want to?! The whole baking it in the oven part keeps your morning free for putting on that new eye liner you got or trying on all your favorite socks before committing to a single pair.

French Toast // take a megabiteFrench Toast // take a megabite

My favorite French Toast (serves 2)
Recipe adapted from my heart

Ingredients:

French toast –

  • 4 thick slices of challah bread, left out to try over night
  • 1 1/2 cups milk
  • 1/4 cup heavy cream
  • 2 T brown sugar
  • 1 T vanilla extract
  • 1 t cinnamon
  • 1 egg

to top –

  • strawberries
  • bananas
  • maple syrup

Directions:

  1. Line a baking sheet with parchment paper and preheat your oven to 350F.
  2. Place the milk, heavy cream, brown sugar, vanilla bean, and cinnamon in a saucepan. Warm for a few minutes over medium heat, stirring to dissolve the sugar. Remove from the heat and whisk in egg.
  3. Submerge bread, one at a time flipping a couple times. Transfer to the prepared baking sheet and pop in the oven for 20-25 minutes, or until golden, flipping once while baking.
  4. Serve warm with fruit and maple syrup. Bring to your favorite person for breakfast.

Yay! Click right HEREHERE9 for a printable pdf of the recipe above.

French Toast // take a megabiteFrench Toast // take a megabite

This (right here) is fairy toast, not to be confused with French toast.

Full disclosure: I was given payment in the form of strawberries, bananas and challah bread from Door to Door Organics in order to partner with them. While this is true, all the opinions above are my own. I love this French Toast! So, thanks so much for supporting the sponsors that help make this blog of mine possible.

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Yeah Whatever Wednesday No.1

by Megan on September 23, 2015

Yeah Whatever Wednesday // take a megabite

GUYS! It’s Wednesday, but yeah whatever. I’m not into the phrase “hump day”, but I like to think of my week half full? I got a manicure yesterday to give myself life and I’m getting pizza tonight because of goals.

The scoop is below.

I peeped this mani on Pinterest and totally got it. If you’re local, check out Luxury Nails in Clawson. I got a shellac mani with a yellow polish, gold glitter and eyeballs. What else is there?

I’ve been eating this Vegan Roasted Veggie Bowl erryday. Except I’ve been eating it with quinoa and topping it with marinated tofu a la this bahn mi. (“How to cook quinoa” is my last google search. This stuff happens when you throw out the box.)

Can’t stop thinking about this CHOCOLATE BROWNIE ICE CREAM on Hungry Girl Por Vida. And mad love to this girl for being the bomb. I stress ate one of these yesterday so yeah, chocolate is my BFF.

Love this Baked Tofu idea! Did it for my lunches this week. Savory marshmallows in everything!

These Maple Syrup Cinnamon Rolls from The Kitchen Paper have me feeling like Elf when he put syrup on spaghetti, but in a good and super classy way.

I wanna Avocado Bread with you. Or mostly i want to make this and put it in my watermelon bag for picnics and eat it by the Detroit River like besties.

Should THIS be my next mani?

I’m really into make-up and skin care all of a sudden. I blame my spontaneous eyebrow insecurity. I felt like my eyebrows were grampa-esque… So here are my my recent face faves: Khiels Moisturizer FTW! Tarte Amazonian Clay has changed things for me, my eyebrows and mostly my face. As well as the Tarte liquid eyeliner of my dreams because it’s made a cat eye possible for me. I can’t believe it.

A few more things I’m thinking about:
this purse, this phone case, this photo, this reminder, this truth/shirt, and this dream garage.

P.S. Recipes are to come, you lovely people! Right now my sink is full of dishes and I look forward to coffee every morning more than one should. I’m over here trying to sort out how to balance life while living and posting and hugging my pup and drinking coffee hanging with the clouds and eating pizza. XOXO

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Cinnamon Stick & Orange Infused Cold Brewed Coffee // take a megabite

Honestly, the fact that I ate 3 Reese’s pumpkins in a row today make me so glad that I drink my coffee black. Occasionally I get a splash of coconut milk in it, but generally order coffee with additional coffee in it. Kinda every morning. So just know that this coffee is a way to enjoy black coffee with some added flava.

Cinnamon Stick & Orange Infused Cold Brewed Coffee // take a megabite

Because you see, when I was in Nashville a few months ago I got a cold-brewed coffee with orange zest, rosewater and hops in it. Talk about a dreamy revelation! So! Just think of all the options that can happen! Cocoa nibs! Nutmeg! Another citrus zest situation! So do it up while there are still 80 degree days happening.

Cinnamon Stick & Orange Infused Cold Brewed Coffee // take a megabite

Cinnamon Stick & Orange Infused
Cold-Brewed Coffee
 { serves 2}
Adapted from This Shtuff

Ingredients:

  • 2/3 cup coffee, coarsely ground
  • zest from 1 orange
  • 1 cinnamon stick, crushed
  • 1 pinch cardamom, optional
  • 3 cups water
  • splash of rosewater, to serve
Directions:
  1. In a jar (or french press), stir together coffee, orange zest, cinnamon stick and water. Cover and let rest at room temperature for 12 hours or overnight.
  2. When ready to serve, strain twice through a fine-mesh strainer, a coffee filter or a cheese cloth. Fill a glass with ice and top with coffee concentrate. Taste and dilute with water if it’s too strong. Top with coconut milk, cream, a snow cone, or even rosewater. Enjoy!

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

Insta-Living // take a megabite

Elliotto! // Pumpkins are everywhere.
Made my fav apple pie! (Recipe HERE.)

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Vegan Black Bean Sweet Potato Enchiladas // take a megabite

Yesterday I was craving enchiladas in a real way. But, it’s like a million percent humidity and 90 million degrees here. Luckily I have a window unit AC and frozen cookies to keep my life/hair together. So in order to keep this craving from getting outta control and causing me to be both hot and hungry and possibly eating a corn dog of the questionable variety at a street fair, I decided to grill these.

SO! I grilled up sweet potatoes (making sure to not forget about them like last time when I burnt them to a MF crisp and the potato gods cried). I then chopped them up and added them to the filling, assembled these dreamy bean sleeping bags and put the whole skillet on the grill. So maybe I could cook while camping? Maybe I could camp? If I have a Harry Potter-esque tent with a window unit air conditioner…

BUT! Basically, I really love these. I made just enough for two, but I have filling and tortillas to keep my week lunches ON FLEEK. So make these! Use goat cheese, do whatchoowant with their bodies, but mostly just know these are good and easy and you can make them on a weeknight with a no-big-deal attitude.

Vegan Black Bean Sweet Potato Enchiladas // take a megabite

Black Bean Sweet Potato Enchiladas
Recipe adapted from Minimalist Baker

Ingredients:

  • 3 sweet potatoes, peeled and cut into fries
  • 3 T olive oil
  • 12 flour tortillas (I used spinach ones)
  • 1 15 oz can black beans, rinsed + drained
  • 1 4 oz. can green chilies
  • 1 can or bottle of enchilada sauce (I used Trader Joe’s)
  • 1/2 cup vegan cheese or manchego or or monterey jack
  • guacamole and pickled jalapeño, to serve

Directions:

  1. Toss sweet potato with olive oil, salt and pepper. Place on a hot grill and cook, turning once for about 20 minutes. (Alternately, roast in your oven at 400F for about 40 minutes.) Meanwhile stir together the black beans, chills, and 1/4 cup cheese.
  2. Once the potatoes are done, chop them and add them to the bean mixture. If grilling your enchiladas, pour a thin coat of sauce on the bottom of a cast iron skillet. Coat tortillas in sauce and fill with bean mixture. Rollup, and place seam-side down in the skillet. Repeat to fill (fits about 4). Pour additional sauce on top and sprinkle with more cheese and some jalapeño, if you want.
  3. Place skillet on a hot grill for about 20 minutes or until bubbly and hot. OR place in a 350F oven and bake for 20-30 minutes. Keep warm in a 200F oven until time to eat. Serve with guacamole and chips, please!

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

Vegan Black Bean Sweet Potato Enchiladas // take a megabite

Grill enchiladas! Keep cool inside!

 

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