1.29-31: Weekend Recap

{Friday Night}

get package on the way home | take Kemper out | get Autumn from daycare | Price gets home from work | house clean up | Price puts Autumn down | Kellie comes over | Pick up Brinkley!!! | go to PetSmart | hang out with Kellie, make nachos, &  watch some TV | Kellie goes homes | get the dogs settled | go to bed by 10.30

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Price gets up with Autumn at 5.30 | get up at 6.30 | Price goes to 8.30 spin class and to the post office | make  breakfast | play around & watch The Kitchen | make banana bread with Autumn | kitchen clean up |Autumn has lunch then naps starting from 12.30 | watch DVR’d Undateable Live | shower | watch Grimm & do blog stuff | doggy naps | Autumn gets up at 3.15 | Price leaves with Autumn and dogs | meet potential buyer | mac and cheese for Autumn’s dinner | bath time and then bed time | watch DVR’d shows | take out dinner from Fusion Food | watch DVR’d shows | bed

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get up with Autumn at 5am | lots of FB /blog stuffs | Price up at 6.45 | make breakfast bowls | go to Trader Joe’s, Costco, then Stop and Shop with Autumn | Price breaks down Autumn’s crib | Autumn takes nap (in Breeze) | make 3 recipes for the blog | house clean up | Autumn has dinner | Price goes out to wash car, run errands | Autumn has bath, paint nails, and goes to bed | start to load up Indy with stuff to go to FL | watch DVR’d shows and Grease Live! | take dogs out again | bed

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Chipotle Tofu Tacos with Jalapeno Cashew Crema

Chipotle Tofu Tacos with Jalapeno Cashew Crema

How ready are you for the Super Bowl????

I’m so totally stoked since The Pats are out. #sorrynotsorry

Chipotle Tofu Tacos with Jalapeno Crema

The Super Bowl is happening on my last weekend in Boston so I am ready to enjoy it with Price. And that means with plenty of food and beer. And we’ll probably be packing in the basement while it’s on the wall from the ceiling projector.

Do you have a projector? If not, you should get one. It makes watching everything from the news to movies to sporting events that much more awesome. I mean, how can you not love watching Al Roker broadcast the weather in life size form on your wall?!?!?

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Anyway, since I’m all about tacos with my Taco Tuesday posts I am making them left and right. I think they are great for breakfast, lunch, and dinner. And snacks in between. ha! So, I have the best arsenal of taco recipes right now. Just you wait!

Honestly, one of my favorite taco, or taco bowl, options is tofu. I sometimes just get bored with ground meat or chicken. And there are days when I have not planned out in advance properly to slow cook some carnitas. So tofu to the rescue.

It takes on so much flavor that it’s the perfect sponge for fun spicy flavors. But what if your toddler has yet another cold, you have something that has been lingering for 2 weeks now, and you just can’t even… You turn to Nasoya’s TofuBaked tofu.


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I was able to whip up these tacos in practically no time by using the Chipotle seasoned tofu. It made me think that these would be perfect to serve for a party, especially a Super Bowl party as they are easy to assemble, are affordable, and everyone loves tacos.

I served the tacos with the most delicious jalapeno cashew crema and quick pickled onions. Both will change your life. Don’t be scared off with the cashew crema. It is legit awesome. You won’t miss typical sour cream from the consistency and flavor from it. It’s my new dip and dressing for everything in life.

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Now, you absolutely can make these delicious tacos with ‘regular’ extra firm tofu. BUT, I swear by this TofuBaked from Nasoya. Seriously. Save yourself the effort and time of draining, drying, and seasoning up that tofu for these tacos.  Yes, you can totally do that. It’s really not that hard, but I am at the point in my life when I take logical shortcuts when I can. #momlife

And this totally is one of them!!!

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Besides these tacos, you can make awesome salads with this Chipotle Nasoya TofuBaked tofu, or any of their other varieties. In fact, I am going to have a salad topped off with the tofu today at lunch. I swear! I’ll even IG it. It just makes things easier at work when I don’t need to worry about how I will be adding protein.

I swear you’ll be adding tofu to your tacos all the time now!

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Chipotle Tofu Tacos with Jalapeno Cashew Crema

Makes 8 tacos, Crema Recipe makes 2 Cups

For the Tacos

  • 2 8oz packages of Nasoya TofuBaked Chipotle Tofu
  • 16 corn tortillas
  • olive oil
  • Serve with argula, torn cilantro leaves, sliced grape tomatoes

For the Crema

  • 2 cups raw, unsalted cashews, soaked for 3 hours, drained
  • 1 jalapeno, stemmed & seeds removed
  • 1 tablespoon lime juice
  • Salt, to taste
  • Freshly ground black pepper, to taste

For the quick pickled onions

  • 1 red onion
  • 1/4 Cup apple cider vinegar
  • 1 Tablespoon sugar


  1. Begin by making the crema as this needs 3 hours to prep. In a bowl, cover the cashews with water and let soak for at least 3 hours. Drain. Combine the drained cashews and jalapeno in a food processor or blender and pulse until a paste forms, scraping down the sides as needed. With the machine running, slowly, add in the lime and 3/4 – 1 Cups water until creamy, about 1 minute. Season to taste with salt and freshly ground black pepper. Set aside and store in a sir tight container for up to 1 week.
  2. Make the pickled onions at least 1 hour prior to serving. Peel, then halve the onion, then slice into 1/4″ thick (max) slices. Combine the sugar and vinegar together in a bowl or in a large mason jar until the sugar is dissolved. Add the onion slices, stir as needed to completely cover. Set aside and store in a sir tight container for up to 1 week.
  3. To make the tacos, slice each piece of TofuBaked into 4 long strips. Quickly heat in lightly oiled pan over medium heat. (The tofu is already prepared so you are just warming through.)
  4. Over high heat, warm the tortillas in a skillet until warm, soft, and there is some slight char on the tortillas. I suggest using a cast iron grill pan. Or warm directly over a gas burner flame. Spray or lightly coat with oil.
  5. Assemble the tacos by layering 2 warm tortillas together, lay down some arugula, then the warmed tofu, add a few slices of the pickled onion, and sprinkle with the tomatoes and cilantro. Then drizzle the crema over it all.

Crema adapted from Chef Marcela Valladolid, Quick Pickled Onions sourced from Bon Apetite


This post is sponsored by Nasoya, but all opinions are expressly my own.

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1.22-24: Weekend Recap

{Friday Night}

get home from work | take Kemper out | load up the car | get Autumn from daycare | drop Kemper off at Kathy’s for the weekend | Target shopping with Autumn | snacks for dinner- ha! | home | Autumn goes to bed | lounge around | cookies for dinner | go to bed

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up early | lounge around and watch TV | breakfast- make french toast for me and waffles for Autumn | painting | cleaning & packing | make brownies with Autumn | Autumn has lunch and then takes a long nap | go to Market Basket | home | snow snow snow | Kellie comes over for dinner at 8 | talk talk talk | Snaps with Amanda | bed at 12.30am

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up early (ugh!) | headache | lounge and nap with Autumn on the sofa | breakfast | food prep for the week | Pick up Price from the airport | Autumn has lunch | Price puts Autumn down for her lunch | lots of folding of clothes | go to bed early

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Slow Cooker Pulled Pork Cuban Sandwiches- SRC

Slow Cooker Pulled Pork Cuban Sandwiches

Get ready to sink your teeth into these babies!!!

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But first let’s recap this weekend!

Since Price was gone this weekend in FL for interviews and to set up my dad’s house for our arrival in less than 3 weeks, it was just me and Autumn. I ditched the dog at the dog walker’s house so that I didn’t have to juggle him, Autumn, and the snow that really wasn’t here in Boston. So Autumn asked for the dog the whole weekend, which was heart breaking, but I’m sure that if she knew that having him around would have meant long walks in the cold in the baby carrier she wouldn’t have minded his little vacation.

Autumn and I did a whole lot of nothing. It was great. It was a live in your PJ’s and not wear a bra sort of weekend. Plus, we baked some brownies and a cake. And played with play-doh, thankfully we did not eat that. I had a friend over for dinner on Saturday after she went to bed and I’m just thankful that our constant laughter didn’t wake up Autumn.

As well, did a lot of snapping and chatting with a friend who is going through so tough times. Which, reminds me, hey dudes, how about not beating the shit out of your wives so you don’t get arrested? Good idea, right?! RIGHT!

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Okay, now that that’s over, let’s get back to these awesome Cuban Sandwiches.

I picked this recipe out for this month’s Secret Recipe Club post because it sounded to easy and delicious. I mean, Rebecca had so many great recipes on her site, Making Miracles, so it was not a quick decision. I poured over a lot of recipes on her site, like her Blueberry Coffee Cake Muffins, Reese’s Krispie Popcorn, and Pizza Quesadillas. But I just had to try making my own Cuban Sandwiches.

Cubans Sandwiches are such great sandwiches!! I’ve had some really great ones but my most memorable one was when Price and I were on our Babymoon in the Florida Keys and we had one from Cuban Coffee Queen, shack like stand in Key West. It was totally awesome! We sat on benches in the sun while some random chickens ran around at our feet as we ate our sandwiches. ha!

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I never considered making Cubans before seeing this recipe on Rebecca’s blog, but it seemed easy so I just figured I’d give it a try. Plus, I’m so glad I tried it since I love trying something new. It makes me feel great to learn something new.

There are just 3 basic processes to the make this sandwich- make pulled pork in the slow cooker (simple!), assemble sandwich (simple!), and press & cook sandwich (simple!).

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So, I totally forgot pickles at the grocery store and I just couldn’t go back when I realized it while I was unpacking the stuff. I really just couldn’t go back, it would have been my 3rd trip to the grocery store in that Sunday. But I improvised the next day even before having to make another trip to the store, I went to the cafe in my office building and hit up the salad bar to get pickles. ha!!!

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Once you’ve made these Slow Cooker Pulled Pork Cuban Sandwiches you will be hooked. So, now whenever you have a major craving for a Cuban Sandwich you will be able to satisfy it yourself!

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Slow Cooker Pulled Pork Cuban Sandwiches

Makes 10-12 sandwiches


For the roast

  • 1 2-pound pork shoulder or butt
  • 4 cloves garlic, finely minced
  • 1 Tablespoon olive oil
  • 1 Tablespoon white vinegar
  • 2 teaspoons salt
  • 1 teaspoon oregano or marjoram
  • 1/4 teaspoon black pepper

For the sandwiches

  • Sliced Swiss cheese (1-2 slices per sandwich, depending on thickness of cheese)
  • Sliced ham (3 slices per sandwich)
  • Sliced dill pickles
  • Rolls (hoagie rolls or something oblong works best)
  • Yellow Mustard
  • Mayonnaise
  • Butter


  1. For the roast, combine garlic, oil, vinegar salt, oregano, and pepper. Rub the pork with the spice mixture and refrigerate overnight.
  2. Cook in a crock pot on low for 8-12 hours with 1/2 Cup of water. Shred when
  3. To assemble the sandwiches, spread a thin layer of both mustard and mayo on the insides of the sliced roll. Layer cheese, ham, pickles, roast, and another slice of cheese on the bottom of a roll; top with other half of roll.
  4. Press sandwiches in a buttered panini press or under a heavy cast iron skillet until bread is crispy and cheese is melted, about 3-4 minutes on medium-high heat. Cut on an angle and enjoy.

Adapted from Making Miracles



Check out all the other great Secret Recipe Club posts HERE this month!

And be sure to check out my 4+ years of Secret Recipe Club posts!!!!


Thanks for visiting. Please leave me a comment to provide some feedback. I appreciate all the comments I receive.

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Butter Poached Lobster Eggs Benedict- State Street Provisions

State Street Provisions Brunch

You’ve just taken a sip of your mimosa, when your plate arrives. It’s placed in front of you and you take it all in. The luscious yellow river of Hollandaise over the dome of poached eggs that are sitting on top of crisp Canadian Bacon and crunchy, buttery English Muffin halves. But the real beauty is when you take your fork, turn it on its side, and gently press it into one of those poached eggs, making the sunshine yellow yolk pour out. Then you cut a piece and take a bite.

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That is brunch for me. And that is pure bliss.

As someone who carefully ‘watches’ what she eats to maintain her weight, I make sure I live by the 80/20 rule so I still have some fun. I’m generally stricter with myself during the week so I can have fun on the weekends. I love brunch, and eggs benedict, more specifically, so I generally let myself really splurge while I am out.

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While recently visiting the brand spanking new State Street Provisions, located right along the Greenway by the aquarium, with a friend we let ourselves have a lot of delicious fun with their new menu.

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Now, I’m normally like Joey from Friends, and I don’t like to share food, but everything looked so good so my friend and I split everything since we couldn’t decide what to get. It actually worked out perfectly!!

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I typically order Eggs Benedict when getting breakfast or brunch, but when I read the brunch menu from State Street Provisions, I was really conflicted since I wanted the Apricot-Mascarpone Stuffed French Toast ($12). I loved french toast, but the stuffed french toast sounded extra incredible.

But the Butter Poached Lobster Benny ($19) sounded just as incredible. We both wanted to try it. I mean, how can you pass that up?!?! Buttery English Muffin topped with butter poached chunks of lobster, and poached eggs that are topped off with a Tarragon-Lemon Hollandaise.


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So we ‘settled’ on ordering both the french toast and the eggs benedict to share. Such a tough situation!

We also, decided on getting a side of sausage ($3) and giving the biscuit ($3) a try too.

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First our drinks arrived. My friend ordered the Dejeuener ($10), made with Aperol, Grapefruit, St. Germain, which she loved from the color to the taste. And my Aperol Spritz ($11) was so refreshing with its Aperol, Prosecco, and House-Made Soda.

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Both were so enjoyable and just so pretty! Such beautiful colors!

And then the real stars of the show arrived!

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The Apricot-Mascarpone Stuffed French Toast was a large plate of 4 thick stuffed french toast triangles. The pieces were arranged on the plate sitting in shallow pool of Maple-Molasses Syrup and topped off with Candied Pecans. Typically, the french toast is served with Candied Hazelnuts but substituted them for Candied Pecans when I visited, and I didn’t mind the substitution. I really enjoyed the pecan flavor and the texture of it.

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This is a very generous serving of French Toast. You would need some stretchy pants to take on this baby. But every bite would be worth it! We had some leftovers and I brought my doggie bag back to my husband and he liked it too (even cold! h.a!)

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One of the nicest things about the new State Street Provisions is the general ambiance of the space from leather banquets, rich woods, soft marbled stone, and the coolest lights.

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My oh my, this Eggs Benedict. If you like Eggs Benedict then you need to order this Butter Poached Lobster Eggs Benedict. I insist upon it.

The buttery English Muffin made for a perfect bed for the large chunks of butter poached lobster. The pieces were large but still bite sized. While the lobster was poached in butter, it was not overdone. It was not dripping in butter, which I honestly was afraid of, like it would be overdone to prove it was butter poached.

The home fries were cooked perfectly with a soft, get firm potato that had a nice, crisp exterior. They were seasoned well with a bit of a spicy kick to them. They did a great job of scooping up the creamy Hollandaise Sauce. The pale yellow sauce was buttery and rich without being overpowering. Every bite felt like a special occasion.

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My one comment about the dish was that the eggs were under-cooked, for my preference, with one egg being very undercooked. I am super picky about eggs, especially poached eggs. But don’t get me wrong, I completely understand how difficult it can be to make perfectly cooked poached eggs (no, I’ve never thrown a pot of water in the sink in disgust after my 4th failed poached egg. No, never…) But I am picky so it was my one comment about the otherwise perfect dish.

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Our ‘impulse buys’ were just as good. The biscuit was incredible. It wasn’t very flaky, but it has such a great soft texture with a nice chew. The accompanying butter and jam were paired perfectly. The butter was soft and easy to spread on the warm biscuit. And then the homemade raspberry jam was luscious and perfectly sweet.

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The brunch really made the weekend. It gave me the opportunity to relax, enjoy spending some quality time with a friend, drink some great drinks, and eat some amazing food.

Besides enjoying

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State Street Provisions recently opened and I think that with what fantastic brunches like this they will be really successful! I’m really hoping to make it back before I move for another brunch or to check out their lunch or dinner.


English Muffin– 20/20 pts

Butter Poached Lobster– 20/20 pts

Poached Egg– 20/25 pts

Hollandaise- 25/25 pts

Homefries– 10/10 pts

Total: 95/100 pts


State Street Provisions

255 State Street

Boston, MA 02109



While I received this complimentary brunch in exchange for a review, all opinions expressed are my own.

Thanks for visiting. Please leave me a comment to provide some feedback. I appreciate all the comments I receive. 


Posted in Boston, Dining Out, Exploring, Food and Drink | Tagged , , | 2 Comments