#SchueChef: Recipes Lately

Occasionally I will get requests for more food posts...so here you go! Get ready for #schuechef overload!

I always love a good charcuterie board! Things I can't do without: cornichons, fig jam and marcona almonds! They're the perfect compliment to your meats and cheeses!

Simple Butter Lettuce Salad // A perfect side salad this sunmer 

We added roasted sweet potato + rotisserie chicken to our favorite Tuscan Kale Salad for some extra substance.

Our favorite homemade ramen...constantly on repeat.

The most delicious, and surprisingly easy bagels! Try them with this cream cheese! 

Our tasty marg recipe: 2 parts good, clear tequila,  2 parts fresh lime juice and 1 part agave. Add some jalapeño for an extra kick!

Avocado toast with EBB seasoning and an egg!

A new favorite! This amazing green curry noodle bowl! 

And last, I whipped up this asparagus tart for the Royal Wedding viewing! It was a hit!

xo natasha

#SchueChef: Energy Bites

When I'm on the go and need a quick snack, I love being able to grab this little balls of protein! They're easy to make, the kids love them too and they're tasty!!

Recipe:

• 1 cup of oatmeal {I used GF here and they were a little more dry than usual}
• 2/3 cup toasted coconut flakes
• 1/2 peanut butter {or any type of nut butter}
• 1/2 cup ground flax seed
• 1/3 cup honey {agave works too}
• 1/2 cup mini chocolate chips
• 1 teaspoon vanilla

Stir all of the ingredients together. Let chill in the refrigerator for at least 30 minutes. Roll into 1 inch balls and store in the fridge in an air-tight container. Add extra honey and/or PB if you need them to stick better. Enjoy!

xo natasha

Pumpkin Oatmeal Chocolate Chip Cookies

'Tis the season for all things pumpkin'ny! I personally love chocolate oatmeal cookies any time of year, so adding pumpkin puree to a batch just seems right!

This recipe claims to make a more "crispy" cookie, instead of the more "cakey" kind that tend to come along with pumpkin puree. I'm not totally convinced all the extra work made a difference but they are still super good! You can find my last recipe here!

Find the recipe here.

Have you made anything with pumpkin in it yet? I've got the rest of a can that needs a home! :)

xo natasha

Lately

Summer is officially in full swing these days and I can hardly believe we're a third of the way through July! We're trying to soak up as much time outside as possible...here's what we've been up to lately!

Beach Essentials including these pouches for the beach bag and rosé in a can! 

Date night out at the new Edgewood Lodge. Find my sunglasses here. 

The most delicious summer appetizer.

Pool time is rare but so special...Ethan swam the entire time! 

Can't believe these two are off to kindergarten NEXT MONTH!! 😭 

 Gangs all here!

 Best buds

Obsessed with my new bike...summer evenings have never been better! Find my bike here and Wyatt's seat here. 

 This kid...

Waving at the cars during the 4th of July parade. 

Ethan's shirt + shorts + sneakers

Wyatt's shirt + shorts + sneakers

 Two handsome Harrys.

 Popsicles on the 4th!

 Cuties!

 Our family got together to watch the fireworks down at the beach!

My top + jeans

 Someone was a little scared of the loud booms!

Nothing beats fireworks over Lake Tahoe! 

Last, we celebrated my good friend's birthday this past week...she's expecting her second boy! So exciting!

My blouse + my jeans + my sandals {similar}

I hope you all had a great 4th!

xo natasha

Hearty Winter {Veggie!} Chili + Gift Guide for the Cook

I posted this black bean and sweet potato chili on Instagram the other day and got a couple requests for the recipe, which you can find here! We sprinkled cotija on top, which I thought balanced the sweetness in the soup. We've also tried this recipe and love it just as much!

Also, for all the cooks, bakers and chefs in your life, I've put together some fun gift guide ideas that will become staples in the kitchen!

Serving Tray + Cheese Knives: The perfect way to showcase your cheese or special dessert!

Stemless Champagne Flutes: With a copper touch!

Cooking with Jeffrey Cookbook: Barefoot Contessa's cookbooks are my absolute favorite and this one is no exception!

Le Creuset Dutch Oven: We finally bit the bullet and bought one of these bad boys and it is definitely a game changer when it comes to cooking.  PLUS, it's dishwasher safe!  Worth every penny, IMO and you can also get the one with the gold knob, which is especially pretty!

Wood Pinch Bowls: Perfect for salt or for finger foods like nuts or olives.

Silicone Spoons: We also have these and swear by them!

Silpat Microwaveable Mat: We love our Silpat and use it regularly. I'm super intrigued by this microwaveable option!

Lustre Pasta Bowls: Pretty bowls make everything taste better, right? Love the lustre in these and how versatile they are!

xo natasha

Friday Finds

It may be late but I had to get a Friday Finds in...it's been a little while!

Target is really stepping up their game this fall...I'm loving all of their decor, especially these prints!  They would compliment our new headboard so well!

Kind of random, but I've heard that a silk pillowcase is key for healthy hair and skin...and I'm super intrigued by this one!

Pretty obsessed with these leggings...new workout gear always keeps me motivated to get to the gym!

We tried this sweet potato + black bean chili last weekend and LOVED it!  Perfect for the chilly, fall weather.

When I get my hands on the new iPhone 7, I am totally getting this case!

I love reading books before they come out in the movie theater...I'm in the middle of this one right now and it's very moving.  I missed it in the theater...but I did just finish The Girl on a Train and I can't wait to see it!

And just because it's Friday!

Have a great weekend!

xo natasha

Dark Chocolate Chip Pumpkin Muffins

It's fall!  Which means that everything pumpkin is in full-effect!  And our household is no exception.  This past Sunday, Ethan asked to bake something in the kitchen and these cupcakes were calling my name.  They're less sweet than a cupcake and more substantial too...they're the perfect breakfast pastry or afternoon snack.

Ingredients:

• 2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup pumpkin puree (not pumpkin pie filling)
• 1/4 cup oil (canola, vegetable or coconut)
• 1/4 cup sour cream or plain Greek yogurt
• 1 teaspoon vanilla extract
• 2 large eggs
• 3/4 cup packed light brown sugar
• 2 and 1/2 teaspoon pumpkin pie spice
• 1 and 1/4 cup dark chocolate chips

Method:

1. Preheat oven to 400 degrees F.
2. Lightly grease jumbo muffin pan. Set aside.
3. In a large mixing bowl, whisk together the dry ingredients (flour, baking soda, baking powder, salt and pumpkin spice).
4. Add chocolate chips and stir in until coated.
5. In another mixing bowl, mix together the wet ingredients (pumpkin puree, oil, yogurt, vanilla and eggs). Add sugar and mix well.
6. Stir in the wet ingredients into the dry ingredients. Mix only until combined. Do not overmix.
7. Divide the batter among muffins cups.
8. Bake muffins for 5 minutes. Without opening the oven, lower the temperature to 375 degrees F and bake muffins for 12 to 15 minutes longer OR until the toothpick inserted in the center of each muffin comes out clean.  (I slightly over-baked them at 15 minutes...next time, I'll bake them for less time).
9. Cool the muffins in the pan for 10 minutes, then remove from the pan onto a cooling rack or wooden board.

Have you made anything "pumpkiny" this season yet?

xo natasha

Outdoor Entertaining Must Haves

Set of Bowls + Wine Glasses + Beverage Dispenser

Wagon + Outdoor Rug + Beer Glasses

Paddle Serving Platter + Oval Serving Platter + Blanket + Serving Bowl

If you're anything like us, you savor every minute of summer and get outside as much as possible!  We're constantly dining al fresco or hitting the beach all season long.

Above are so much picks {and they're ALL on sale!} to kickstart any outdoor soirée.  We especially need that wagon for the beach and I definitely have my eye on those serving platters, along with that cozy blanket to keep things going after the sun has gone down.

I'll leave you with my favorite summer recipe...

Summer caprese salad!  All you need is heirloom tomatoes, buffalo mozzarella, basil, sea salt + pepper, and olive oil + balsamic vinegar.  It's SO good!  And cut up a loaf of baguette to soak up the left over oil.

Cheers to summer entertaining!

xo natasha

Favorite Summer Recipes

Summer is the perfect time to dine al fresco and sip on some rose', am I right?!  Here are some of my favorite recipes for the warm weather...

Appetizers:

+ Caprese with Burrata and Heirloom Tomatoes

+ Nectarine & Basil Salsa

+ Perfect Cheese Platter

+ Strawberry & Basil Grilled Gruyere Toasts

+ Tuna Tartare

Brunch:

+ Breakfast Tacos

+ Lemon Ricotta Pancakes

+ Acai Bowl

Lunch & Dinner

+ Linguine & Clams

+ Kale Shrimp & Avocado Salad with Miso Dressing

+ Grilled Peach & Goat Cheese Pizza

+ Sweet Potato & Black Bean Burger {a reader favorite!}

+ Roasted Chickpea Tacos

Dessert

+ Four Berry Pie

+ Mini Key Lime Tarts

+ Frozen Banana

+Simple Blackberry Cobbler

+ Fluffy Coconut Cupcakes

You can check out more recipes on the menu at the top of my blog!

Happy Eating!!

xo natasha

Kale Shrimp + Avocado Salad with Miso Dressing

My mouth is watering just looking at this again...it's super fresh and oh so tasty!  The combination of kale, spinach, cucumbers and avocado is a great base for a nutritious salad.  Of course the zesty dressing and peanuts really take it up a notch to make this a total winner of a meal.

Recipe from Pinch of Yum

Ingredients //

For the salad:
1 teaspoon minced garlic
½ pound raw shrimp, tails removed
½ tablespoon butter
½ teaspoon chili powder
¼ teaspoon cayenne
1½ cups sliced avocados {2 small}
1 cucumber
4 cups chopped spinach or baby kale {we used both!}
fresh chopped cilantro for topping
crushed peanuts for topping

For the dressing:
1 1-inch piece of fresh peeled ginger
3 tablespoons oil
3 tablespoons lime juice {more to taste}
2 tablespoons agave nectar
1½ tablespoons white miso paste {I couldn't find white but the yellow/brown version worked just fine}
½ teaspoon minced garlic
¼ teaspoon salt

Method //

• Heat the butter in a small skillet over medium high heat. Add the garlic and shrimp; sprinkle with the chili powder and cayenne directly in the pan. Saute for a few minutes on each side until the shrimp are no longer clear and have a nice golden color on the outside.
• Cut the avocados in half; cut lines through the avocado vertically and horizontally and scoop the flesh out with a spoon. Peel and dice the cucumber. Chop the spinach or baby kale into small bite sized pieces. Arrange in a bowl with the shrimp.
• Puree all the dressing ingredients together in a food processor until smooth. Taste and adjust to your preferences. Pour the dressing over the salad and serve immediately {or store the individual parts separately in the refrigerator until ready to serve}. Top with fresh cilantro and peanuts for crunch.

xo natasha