Anthropologie Home Picks

I'm teaming up with some great bloggers today for a $150 Anthropologie givaway!

Anthropologie is one of my favorite shops and always my first stop when I head home to visit my mom in Greensboro.  I absolutely adore everything in their home line, and they even recently started a wedding registry as well.  Here are a few of my favorites - good luck and happy shopping!

Anthropologie Home Picks by youngandentertaining featuring glass drinkware

  Christine // Kelly Magen // Tabitha Margo // Christina Kippy // Sarah  Jessie // Sara   a Rafflecopter giveaway

Toasted Coconut Cupcakes

When I was brainstorming new recipes for the blog this week, I almost completely forgot Easter was sneaking up just next weekend! How could I forget? Now ya'll know by now I love a good theme, so I knew I wanted to make something that included candy eggs, peeps, … or maybe both! And so, Toasted Coconut Cupcakes were born. 

I'm on a bit of a coconut kick lately (it's great in Energy Balls), but lightly toasting the coconut flakes in the oven takes the flavor and texture to a whole new level. 

Because I started with a boxed cake mix, these couldn't be faster or easier to put together.  You could even use store bought icing and add a touch of coconut extract if your heart desires, but I do prefer making my own. 

Ingredients:

*1 box white cake mix (and ingredients listed on the box  - likely 1/4 c. vegetable oil, 3 egg whites)

*3/4 tsp. coconut extract (or 'imitation coconut'), divided*

*2 sticks butter, at room temperature

*4 oz. cream cheese (1/2 a block), at room temperature

*1 c. powdered sugar, sifted

*1 c. sweetened coconut

Optional decorations: candy eggs, peeps 

Prepare the packaged cake mix as instructed, and add in 1/2 tsp. coconut extract.  Bake as cupcakes in a lined pan.  After the cupcakes are done, set aside to cool on a wire rack.  Arrange coconut flakes on a sheet pan and bake at 350 for 8-10 minutes, stirring once, or until lightly toasted. 

To prepare the frosting, cream together butter and cream cheese.  Add remaining coconut extract and powdered sugar and beat until smooth. 

Frost the cooled cupcakes and sprinkle with toasted coconut around the edges.  Add candy eggs or peeps in the center.  Enjoy! 

*These cupcakes have a mild coconut flavor.  For a stronger coconut taste, increase the amount of coconut extract in the batter to 1 tsp..  For the frosting, taste and add more to preference.

Wilmington Restaurant Round-Up

People are often asking me where I like to eat around town.  With tourist season on the horizon, I thought i'd round up my favorites for locals and also any upcoming visitors!  This list includes everything from date night favorites to quick lunch spots.  I'll continue to updates to the list as I discover new places - so check back in the YE Living section in the header above for new spots! 

Brasserie du Soleil

Near Wrightsville, semi-formal, French bistro food

Order the: Filet Bordelaise, Macaroni and Cheese, Brasserie Burgers, Profiteroles, Roast Chicken

Why I love it:  Brasserie is my go-to date night spot.  Always reliable with great atmosphere and reasonably priced considering the quality of food.  Great, inexpensive house wines by the carafe. The same person also owns the OC, Boca Bay, Circa 1922, and Towne.  

The Basics

Downtown, fairly casual, southern classics

Order the: Fried Green Tomatoes, Parmesan Pesto Salmon, Goat Cheese Crusted Filet (substitute risotto for the mashed potatoes - you won't regret it!), Half Bird

Why I love it: The Basics has the most amazing date night deal, and they offer it EVERY night. For $65, you can get 2 appetizers, 2 entrees, 2 desserts, AND a BOTTLE of wine (no, seriously).  The appetizer portions are slightly smaller, but I love that you get 2 because it is always so hard to choose one.

The Olive Cafe 

Near wrightsville, semi-formal, mostly tapas and small plates

Order the: Candied Bacon Pops, Stuffed Dates, Seared Scallops

Why I love it: This is a great spot for ladies night (if you have a husband like mine who doesn't like 'small food').  I love going with a big group and ordering half the menu.  The restaurant is an extension of Taste the Olive, a great shop with a variety of olive oils and balsamic vinegars.  I haven't been yet, but every so often they host a dog friendly night outdoors!

Boca Bay

Near Wrightsville, semi-formal, some tapas, sushi, seafood, brunch buffet on Sundays

Order the: Calamari, Mussels, Crab Dip, Spring Rolls

Why I love it: Boca Bay is famous for their epic brunch buffet.  Reasonably priced at $16, the buffet has everything you can imagine, from crisp bacon, fresh biscuits, homemade pastries, bagels, grits, to omelette stations and waffle bars.  For dinner, check out their $5 bar menu (everyday), and try to coordinate with half-priced wine night (Wednesday).  You can't beat that deal - with spring rolls, lettuce wraps, calamari, mussels, and more. 

Catch

Market street, semi-formal or casual (there is a lot of variety in Wilmington!), gourmet seafood

Order the: Sweet Potato Salad, Miso Salmon with Drunken Noodles, Firecracker Shrimp

Why I love it:  James Beard nominee Keith Rhodes always comes through with innovative dishes. The atmosphere seems casual compared to the quality of food.  Be sure to make a reservation - they fill up fast!  Avoid non-seafood dishes, this isn't a place to take land-lubbers. 

Port Land Grille

Near Wrightsville, semi-formal, local cuisine, lots of variety in the menu

Order the: Crabcake with Green Goddess Dressing, Lobster Mac and Cheese, Shake & Bake fries, Cowboy Steak, Caesar Salad

Why I love it: PLG is a special occasion restaurant for us, but it doesn't necessarily have to be.  We go all out, but they do have a large variety of inexpensive options, including a simple grill and also a small plates menu.  Mike loves the Cowboy Steak, and I like to get the crab cake appetizer (served over lima beans with bacon and a great sauce) and splurge on the lobster mac. 

Cape Fear Seafood

Mid-Town, casual, seafood

Order the: Buffalo Shrimp (big portion!), New Bedford Scallops

Why I love it: A Wilmington classic.  I think because this restaurant is off the beaten path, they can afford to offer reasonably priced options.  The seafood is always super fresh and the portions are very generous.  The menu is classic, nothing too crazy, just good quality basics. 

Indochine

Near Downtown, Casual, Thai/Vietnamese

Order the: Happy Asian Melody, Dumpling Sampler, Shrimp & Pineapple Curry

Why I love it: Great atmosphere, and a great spot to take out of town visitors.  Indochine is almost always packed, so head there early (I don't think they take reservations unless you have a large party).  On a nice night you can sit in a private hut in their gorgeous garden.  My personal favorite is the Happy Asian Melody, which is a mixture of beef, chicken, scallops, and shrimp, tossed with lots of vegetables in a savory brown sauce. My curry-loving friends enjoy the shrimp and pineapple, but there are quite a few to choose from. 

Towne Tap & Grill

In Mayfaire, casual

Order the: Nachos! Turkey Club, Fried Zucchini Chips,  

Why I love it: Did I say Nachos?  I always get my own order as my meal.  Add the pulled chicken on top of the crispy chips with fresh guacamole, pico, homemade queso and jalapeños.  Mike loves the turkey club and burgers. Stick to the pub food. 

K-38

Multiple locations (Tower 7, Las Olas, Oleander and Porters Neck locations - some slight variation in menus), casual, Mexican

Order the: Prickly Pear Margarita, Queso, Street Corn, Fajitas

Why I love it: There is no better salsa.  Try to resist filling up on chips (impossible), and enjoy nightly weeknight specials.  We love to go on half priced fajita night, dollar taco night (always super busy though), and half priced quesadilla night.  Quesadilla night is usually the least expensive because there is also a half priced miller-lite special!  

Chop's Deli

Multiple locations (downtown, Wrightsville, Monkey Junction), very casual

Order the: Amsterdam, Plymouth, Marseille, or any others!

Why I love it:  Gourmet deli sandwiches, with daily mac and cheese flavors and also soups.  You can't beat the quality or creativity.  I love the Plymouth (turkey, apples, havarti, cranberry relish) when I'm in the mood for a cold sanwchich, and the Amsterdam (pot roast, melted cheddar, mushroom gravy) when I want something warm and comforting. 

The Greeks

Downtown, very casual

Order the: Spanikopita (big!), Souvlaki, Gyro

Why I love it:  A quick, delicious, and inexpensive lunch or dinner.  Authentic Greek food and you can't beat their Tzatziki. 

Nikkis

Multiple Locations, Sushi, Hibachi, casual

Order the: Bento box, Shrimp Avocado Roll, Green Bean Fries, Teriyaki Chicken

Why I love it: Our go-to Sushi spot.  Each location has different specials and also specialties, with the Mayfair location offering great Hibachi.  We enjoy the Oleander location often, with an extensive half-priced menu before 6. The menu is huge, with everything from burgers and sandwiches, to a traditional Sushi menu.  

Pizzetta's

Mid-Town, casual, Italian

Order the: Spaghetti & Meatballs, Meatball Tower, Pizza, Cheesecake

Why I love it: This is our go-to pizza spot.  We sometimes have them deliver, but also venture to the restaurant quite often.  The food is very reasonably priced and you can bring your own wine (no cork fee!) since they don't have a license to sell alcohol.  In the restaurant you'll be greeted with buttery garlic knots.  Our favorite appetizer is the meatball tower, a giant meatball in their amazing red sauce over cool ricotta, served with crusty garlic bread.  

Creamy Peanut Butter Slaw

I know it's sort of a bizarre thing to say, but I am on a major cabbage kick lately.  I'm loving the crunchy texture in salads, on tacos, or even sautéed with pasta.  

Conveniently, one of my favorite prepared products at these grocery store is bagged slaw mix.  Not the type that comes with any sort of dressing, just the chopped mixture of green cabbage, red cabbage, and shredded carrots. Whipping up a gourmet slaw couldn't be easier when you get to eliminate all of the cabbage prep work! 

This creamy, somewhat spicy, and super flavorful slaw is not only delicious, but also very healthy.  The dressing is inspired by a recipe by Geoffrey Zakarian (my favorite star of the Kitchen) that I actually saw in Weight Watchers magazine.  I enjoyed this slaw as a side, but it would be great as a topping for an asian-inspired pulled pork or beef taco. 

Ingredients:

*1 (14 oz) bag prepared slaw mix (red, green cabbage, and carrots)

*1/2 c. nonfat greek yogurt

*1/4 c. creamy peanut butter (I used reduced fat)

*1/4 c. unseasoned rice wine vinegar

*2 tsp. sriracha (or more if you like the heat)

*2 tsp. light sesame oil

*1 tsp. honey

*optional garnishes: cilantro, chopped scallions

In a bowl, whisk together yogurt, peanut butter, rice vinegar, sriracha, sesame oil, and honey, until smooth.  Add dressing to slaw mix and toss to combine.  Garnish with cilantro and chopped scallions, if desired.  Chill until ready to serve.  Enjoy! 

Guinness Beef & Cheddar Hand Pies

Confession: I know next to nothing about Irish food.  From my googles I can tell that there are a lot of potatoes and beef involved, which I can certainly get on board with.

This year, my office is hosting our second annual St. Patrick's Day pot-luck.  As a food blogger, you can imagine that there is quite a bit of pressure on me.  Last year I brought Iced Irish Coffee, which was super simple. This year, I thought seriously about bringing Hash Brown Casserole (I mean, there are potatoes?), but fortunately over the weekend the right recipe came to me: Guinness Beef and Cheddar Pies.

If there's one thing I do know, it's that braised beef is the bomb.  Stout braised beef in a pocket of buttery pastry, bursting at the seems with ooey-gooey cheddar cheese?  It's so right it's wrong. 

Mike and I enjoyed these for dinner with a simple salad, and i'll be making a mini version for work on the big day.  

Ingredients (Makes 8 hand pies):

*1 (2.4 lb.) rump roast

*1 onion, chopped

*2 garlic cloves, minced

*1-2 tbsp. olive oil

*1 tbsp. butter

*2 tbsp. flour

*1 (11.2 oz.) bottle Guinness Draught

*1 (14.5 oz) can beef stock

*2 sheets puff pastry, thawed

*2 tbsp. spicy brown mustard

*4 oz. extra sharp cheddar cheese, thinly sliced

*1 egg

*salt, pepper

Preheat the oven to 350. Heat a large dutch oven over medium high.  Slice the beef into five equal portions (this will help it cook faster).  Add 1 tbsp. olive oil and butter to the pan and seer the beef in a single layer (work in batches if necessary).  When the beef is nicely browned, set aside on a plate.  

If the pan is dry, add the second tablespoon of olive oil.  Reduce heat to medium low, add onions and sauté for 3-4 minutes, or until lightly browned and soft. Add garlic and sauté for 30 seconds or so until fragrant.  Stir in the flour and cook, stirring continuously, for 2 minutes.  

Add in the Guinness and beef broth and use a wooden spoon to scrape up any brown bits on the bottom of the pan.  Season lightly with salt (keep in mind the beef broth and cheddar cheese have salt) and pepper. Cover the beef with a tight fitting lid and transfer to the oven.  Cook until fork tender, 2-2.5 hours. 

When the beef is done, increase the oven temperature to 400.  Use two forks to shred the beef in the pan. 

Before assembling the pies, place mustard in a small bowl and have a brush ready.  Beat the egg in a separate bowl with 1 tbsp. water.  Line a baking sheet with parchment paper. 

Flour your works surface and a rolling pin generously.  Roll out puff pastry to a 11X11 square , and cut into 4 equal squares.  Brush the edges of each square with mustard.  Use a slotted spoon to remove meat from the pan and drain off as much liquid as possible. Add 2-3 tbsp. of beef onto one side of each square, and top the beef with a thin slice of cheddar.  Gently fold over the pastry* and use a fork to crimp the edges together.  Transfer to the parchment lined cookie sheet. Brush with egg wash, then transfer to the oven for 20-25 minutes or until golden.  Let cool 5 minutes before serving.  Enjoy!

*If your squares turn out uneven, don't worry!  Just fold over any excess dough before crimping the edges.