Hello there friends! The blog has been pin-drop-quiet over the last couple of months, but that’s all about to change! I’ve been busy behind the scenes building a brand spanking new site for the blog. We’re going live in the next couple of days – so stay tuned. This will be the last post you see on on vintage HGT.
Here’s a sneak peek!
I’m excited to start sharing all of the great new features with you. We have printable recipe cards, videos and a visual recipe index – it’s even ipad/iphone/android friendly. You’ll be able to browse the hundreds of recipes on HGT by scrolling through little photo thumbnails. Pretty sweet, right?
I don’t talk about my work life on HGT that often (maybe never?) but I felt it was time to merge my 2 biggest passions, design and food, into a happy little fusion. I spend so much time designing, creating and branding for my clients, I sometimes forget that I can also apply these skills to my personal life. I can’t believe it took me 2 years to come to this conclusion, but there you have it. Turns out, all these trees make a forest.
A special note to my wordpress followers: I’m migrating the site to a self-hosted situation. This means you won’t see HGT on your dash anymore, and that’s a bummer. I’ve stalled on making the switch for as long as possible for this reason. I don’t want to lose touch with all you awesome, talented people. Thanks for being so inspirational, and I sincerely hope you’ll stop by the new site to leave me a note.
These chicken tacos come together in about 15 minutes. They’re tasty, healthy and can be in your belly in less time than it would take to order some takeout. Topped with some creamy guacamole, they’re hard to beat in the taste + convenience department. We’re relying on some convenient freezer and pantry staples to make this happen. No shame from this corner of the internet. It doesn’t have to be gourmet all the time people. Let’s make this happen.
Let me introduce you to my favorite cake of all time. Meyer lemon cake is perfect in my book. It’s fluffy and buttery and every centimeter is layered with lemon-goodness. Lemon, of course being my favorite flavor for everything. It has a casual lemon glaze that says “no big deal, have me with a cup of coffee” and a pretty shape just fancy enough for sharing. Or not sharing, because we certainly didn’t. In other news, I did some extra spin classes this week.
Kitchen sink chocolate bark is the perfect way to use up all of those leftover ingredients from holiday baking projects that we all have laying around. The broken candy canes, the sad marshmallows, the random tupperware of coconut….let’s turn those into a sweet Valentine’s sweet! All you need to do to make this happen is rifle through your pantry, melt some chocolate and prepare to get a little messy.
Today I have a simple recipe for you, and a great way to jazz up those weeknight chicken breasts. Ovi and I end up eating a lot of chicken. It’s cheap, healthy, full of lean protein and really quick. Chicken breasts are perfect for weeknights, which means of course that they can get pretty monotonous. No more monotony, friends of the internet. Lemons and fennel are here to save the day. This lemon fennel relish can be made up to 2 whole weeks in advance and used to brighten up your meals for as long as it lasts.
Classic French Onion Dip is given a wholesome makeover with some Greek Yogurt and slow caramelized onions. Perfect for potlucks, football Sunday, and even worthy of a spot on your holiday table. It’s a classic dish with a nutritious spin. Creamy, tangy, a little sweet and packed full of onion flavor. It’s a crowd-pleaser whether served with crudites or chips.
This is how grown-ups eat fried rice. All of the taste, none of the guilt. It has legitimate nutritional value, and it’s not even fried. There are actual vegetables in there. I bet you could trick a kid or two with this delicious knock-off. I love fooling people into eating healthy food. “You’re eating a complete protein, with iron and fiber and you don’t even know!” *Queue evil laugh* muah ha ha ha. I would be a really ridiculous super-villain. We can choose names and capes later. First, the quinoa. Important stuff first.
Leftover Thanksgiving dressing gets a makeover in the form of mini nests for a decadent baked egg. Crispy on the edges, moist and savory in the middle, and topped off with a creamy egg yolk. Leftovers never looked so good.
Today I have a great summertime recipe for you! Green bean salad is a great alternative to a hot side dish on a summer day, and so much more fun than a bowl of lettuce! It’s crunchy, tangy and packed full of flavor thanks to a blend of sesame and soy.
Tender skinless chicken thighs are marinated in a complexly flavored miso mix and grilled to juicy perfection on the grill in just about 10 minutes plus marinating time. Mix up the marinade and enjoy some tiny umbrella adorned beverages as you soak up the summer sun. The perfect summer time scenario. Barbecue, drinks, and lounging. Make it happen! Continue reading →