mangia mondays 25

hello, all!

welcome to

a great blog hop that

lisa from shine your light

& i host each week.

i've been a bad blog hostess, though.

i didn't make anything for you this week.

:(

school is starting, so i've been a little preoccupied.

bear with me, here. :)

however, i still want to see all of the wonderful things you've made!

link up those recipes & food posts!

how mangia mondays work:

. add a link to your recipe or food post & visit some others who have linked up before you .

. link back to mangia mondays anywhere on your blog .

. thanks for not linking up to giveaways or items you're selling .

. help spread the word about mangia mondays by sharing this post with others .

click here to check out all of the amazing blogs i'm linking this post to!

until next time,

dowlings, out!

mangia mondays 24: pineapple salsa

hiya, everyone!

welcome to

a great, weekly blog hop my super friend

lisa from shine your light

& i co-host each week!

this week i'm sharing

pineapple salsa

1 C finely chopped fresh pineapple

1/2 C diced red bell pepper

1/2 C diced green bell pepper

1 C frozen corn kernels, thawed

1 (15 oz) can black beans, drained & rinsed

1/4 C red onion, diced

2 jalapenos, diced

1/4 C fresh squeezed orange juice

zest of 1 lime

1/4 C fresh cilantro, chopped

1/2 tsp ground cumin

salt & pepper, to taste

1. in a large bowl, toss together pineapple, bell peppers, corn, black beans, onions, jalapenos, orange juice, lime zest, & cilantro. season with cumin, salt & pepper. cover & chill in the refrigerator until ready to serve.

i served this salsa on pulled pork soft tacos

& oh.my.word.

they were amazing!

this salsa added the perfect sweet, tangy, fresh flavor!

now it's your turn -

link up those recipes & food posts!

how mangia mondays work:

. add a link to your recipe or food post & visit some others who have linked up before you .

. link back to mangia mondays anywhere on your blog .

. thanks for not linking up to giveaways or items you're selling .

. help spread the word about mangia mondays by sharing this post with others .

click here to check out all of the amazing blogs i'm linking this post to!

until next time,

dowlings, out!

mangia mondays 23: spice-crusted ny strip steaks with mesa grill steak sauce

hello, friends!

welcome to

a fun blog hop that i co-host with the extremely modest

& my absolutely wonderful blog-friend

lisa from shine your light.

this week i'm sharing another recipe from

bobby flay's mesa grill cookbook.

spice-crusted ny strip steaks with mesa grill steak sauce

2 TBS ancho chile powder

1 TBS spanish paprika {i used smoked paprika}

1 TBS ground coriander

1 TBS dry mustard

1 1/2 tsp dried oregano

1 1/2 tsp ground cumin

1 1/2 tsp chile de arbol {i used a combination of chipotle chile powder & cayenne pepper... 

because i didn't have any chile de arbol on hand}

salt & pepper

4 {12 oz} ny strip steaks

2 TBS canola oil

mesa grill steak sauce {recipe follows}

1. to make the spice rub, combine the ancho powder, paprika, coriander, dry mustard, oregano, cumin, chile de arbol, 1 TBS salt & 1 TBS pepper in a small bowl.

2. preheat a grill to medium-high heat or preheat a grill pan over medium-high heat. brush both sides of the steaks with the oil & season with salt & pepper. rub one side of each steak with about 2 TBS of the spice mixture.

3. grill the steaks, rub side down, until lightly charred & a crust has formed, 3-4 minutes. flip over the steaks & continue grilling for 5-6 minutes more for medium-rare; the steaks will be bright pink in the middle.

4. spoon some of the mesa grill steak sauce into the center of each of 4 plates & top with the steaks.

mesa grill steak sauce

1 C ketchup

1/2 C prepared horseradish, drained

3 TBS honey

2 TBS dijon mustard

2 TBS pure maple syrup

2 tsp worcestershire sauce

2 TBS ancho chile powder

salt & pepper

1. whisk together the ketchup, horseradish, honey, mustard, maple syrup, worcestershire, & ancho powder in a small bowl until combined, & season with salt & pepper. cover & refrigerate for at least 1 hour to allow the flavors to meld. bring to room temperature before serving. the sauce will keep for up to 2 days in the refrigerator stored in a tightly sealed container.

i love steak.

& i really loved this steak.

i served it on top of roasted, smashed cauliflower.

yum!

now it's your turn -

link up those recipes & food posts!

how mangia mondays work:

. add a link to your recipe or food post & visit some others who have linked up before you .

. link back to mangia mondays anywhere on your blog .

. thanks for not linking up to giveaways or items you're selling .

. help spread the word about mangia mondays by sharing this post with others .

click here to check out all of the amazing blogs i'm linking this post to!

until next time,

dowlings, out!

mangia mondays 22: coconut rum butter cakes

howdy, partners!

welcome to

a food-centric blog hop i co-host each week with the always incredible

lisa from shine your light.

this week i'm sharing:

coconut rum butter cakes

melted butter & flour for pans

1/3 C buttermilk

1 TBS coconut rum

1 C all-purpose flour

1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

5 TBS butter

1/2 C sugar

2 large eggs, at room temperature

coconut rum sauce {recipe follows}

toasted coconut, fresh raspberries, powdered sugar {for garnish}

1. preheat oven to 325 f. brush the bottoms of 12 miniature bundt pans {or in my case, mini-doughnut pans! :)} with melted butter & dust with flour.

2. combine buttermilk & coconut rum. in a small bowl, stir the flour, baking powder, baking soda, & salt together; sift & set aside. in a medium mixing bowl, cream butter & sugar; beat in eggs until light & fluffy. stir in the buttermilk mixture, then the flour mixture until batter is smooth.

3. divide batter between the cups. bake for 20-30 minutes or until cakes feel firm when touched. prepare the coconut rum sauce while the cakes are baking.

coconut rum sauce:

1/2 C sugar

1/2 C water

1 TBS butter

4 TBS coconut rum

4. for the coconut rum sauce, combine sugar, water, & butter over medium-high heat. bring to a boil. remove from heat. stir in rum.

5. while cakes are still warm, pierce several times with bamboo skewers or a fork, & drench with half of the hot sauce. remove from pans after cakes have cooled & spoon remaining sauce over cakes.

6. before serving, garnish with toasted coconut, fresh raspberries, or lightly dust with powdered sugar.

these cakes are bite-sized,

super moist,

& deee-licious!

now it's your turn -

link up those recipes & food posts!

how mangia mondays work:

. add a link to your recipe or food post & visit some others who have linked up before you .

. link back to mangia mondays anywhere on your blog .

. thanks for not linking up to giveaways or items you're selling .

. help spread the word about mangia mondays by sharing this post with others .

click here to check out all of the amazing blogs i'm linking this post to!

until next time,

dowlings, out!

free yogurt, anyone?

hiya, friends!

today, i'm excited to share some {free} goodies with you from:

 the new dannon activia selects french & greek yogurts are incredible.

they are delicious, creamy, & perfect as a snack

{or breakfast on the go, in my case!}.

not only are they convenient, but activia, with bifidus regularis®, helps to naturally regulate your digestive system as part of a balanced diet & healthy lifestyle.

score one for activia. :)

the new dannon activia selects come in two varieties with multiple flavor options:

french: cherry, pineapple, mango, blackberry
french fruit on the bottom: strawberry, mixed berry

greek: blueberry, strawberry, vanilla, pomegranate berry

do yourself a favor & try it!

the pomegranate berry sounds divine...  :)

just click the link for your free coupon & enjoy!

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I was compensated for this post. Please click here to read my full disclosure policy.