Lemon Loaf

About two weeks ago an old co-worker/work bff sent me a food video of a riff on Starbuck's Lemon Loaf, with the message "I love their lemon loaf, but I don't think I could handle buying all of those ingredients and doing a million steps..." I easily took this as a challenge to recreate the recipe in a more approachable manor.

Side note really quick. The word "approachable" keeps following me around. I've really honed in on realizing my style of cooking and baking is "approachable." I work to create recipes that any one can make and enjoy. I hope you agree. 

When my friend plotted the idea in me for this lemon loaf I was more than happy to follow through. I love a good banana or pumpkin bread, but this lemon version is just what my spring taste buds were craving.

If you are planning an Easter brunch for this weekend or have any spring baking to-do's, add this to your list. It is friends and family taste tested approved! I love leaving my bake goods out on the counter, to come back to find only a plate of crumbs. This is the best compliment in my opinion.

Lemon Loaf
yields 8-9 pieces, 1-9x5 loaf

Ingredients:
3 eggs
8 oz sour cream or greek yogurt
1 cup sugar
1/2 cup vegetable oil
1 tsp. vanilla extract
2 Tbsp. lemon zest (about 3 lemons)
1 Tbsp. lemon juice
1 1/2 cup flour
1 tsp. baking powder
1/4 tsp baking soda
1/2 tsp. salt

Icing:
1 1/2 cup powdered sugar
3 Tbsp. lemon juice (1 large lemon)
1 Tbsp. of butter, very soft

Directions:
Preheat your oven to 350 degrees. Grease and flour a 9x5 loaf pan and set aside. 

In an electric mixer, cream eggs, sour cream (or greek yogurt) and sugar. Mix in oil. Add vanilla extract, lemon zest and lemon juice. Scrape down the sides then add flour, baking soda, baking powder and salt and mix until fully combined. Pour into your prepared pan and bake for 40-50 minutes until a toothpick comes out clean.

Let cool on a wire wrack for at least 15 minutes. Remove from pan and place back on wire rack until completely cool (or for the impatient like myself, throw it in the freezer for a bit). While cooling, make your icing.

You want really soft butter, but not fully melted. Whisk soft butter, powdered sugar and lemon juice until the consistency of thick glue. Pour over the top of your cool loaf and let it drip down the sides. Garnish with lemon zest. Once the icing is set, slice into pieces!

Similar to Starbucks-yes? Better than Starbucks-yes. Make/bake and you will see. Happy Spring!

Take a lick?

Annie

Restaurant Review: Iguana Mexican Grill

Iguana Mexican Grill is a name familiar to most who live in or around Oklahoma City. Iguana has been around for about a decade, but has a new vibe to surprise you with. Tucked into 9th Street off Automobile Alley, Iguana is packing a new punch. 

Throughout January, Iguana closed for a brief stint to revamp their space and menu. OKC's taco and tex-mex competition has been upping it's game recently. I applaud Iguana for taking this as an opportunity to stay in the game instead of sinking to the bottom. After seeing Sara Kate share this spoiler a few weeks ago on Instagram, I was even more anxious to see what they had done with the space. 

I've enjoyed Iguana as an easy spot for dinner, the occasional brunch, even a few events. Last week I stopped in for lunch to see what they had to offer post-revamp. Right behind the hostess stand you are greeted with a bright pink neon sign reading "Make Tacos Not War." I now want this for my bedroom. They removed the wall blocking off the bar area, creating a more open space with a community table and bar stools, perfect for happy hour.

We were seated in the original and main dining room, taking a seat at the banquette they created all along the east wall. Little aztec print pillows were scattered along the booth seat. The revamped Iguana is full of pink, turquoise, bright blue, lime green and other bright and playful colors. The food dishes now equally represent those colors too.  

I took my trusty eating partner, Kathleen, knowing that she would be more than happy to share and take bites off each other's plates. Not that guacamole isn't always great, but I'm on a guacamole kick right now. Salsa, sure, queso, I'll pass, I just want the guac. Iguana's GM, Ross, brought out a sampler of guacamoles with all different toppings. Kathleen loved the pineapple, I loved the smoky pepitas. 

For our entrees, I splurged a bit and got the chimichurri chicken with lime rice and veggies. I purposely got a bigger entree knowing my fridge was empty and that my leftovers would be perfect for dinner #noshame.  Kat got the fish taco "a la tuma" style with refried black beans and jalapeño cheese corn bread. What's a la tuma you ask? Named after an Iguana employee, they take the taco tortilla, but first sprinkle cheese directly on the flat top, put the tortilla over it, let the cheese get barely crispy then flip it over and fill the taco. The lunch menu averages around $10 a dish and serves perfect portions for lunch and Mexican food, for that matter.  

The updated menu is a foodgrammer's dream. So much color and so photogenic. The old Iguana fell into the brown, tan and yellow spectrum. The new Iguana is bright, vibrant and flavorful. Colorful food typically leads to better taste too. At least in my opinion!

The food, decor and service were all what I hoped for. Big ups to our server Alex who was as great as our meal! But make sure to take a bathroom break to check out this adorable wallpaper!

And since sister is pregnant, churros for dessert. I have to be honest I refrained to keep from going into a sugar coma and falling asleep during the remainder of my work day. But by her facial expressions and sound effects, I could tell they were delicious! 

Has it been a while since your last Iguana visit? With lunch, brunch, dinner, happy hour specials 2-7PM, $1.50 tacos on Tuesday's, catering and events, they have so much to lure you in. Take a peek back to see all the positive changes they've made! 

Annie

Let's work together! I'd love to review your restaurant. Email me annie@takeabiteblog.com so we can chat!
*Disclaimer: This is not a paid promoted post but I was partially paid in kind for compensation.

Spring Green Frittata

I used to never eat eggs for breakfast. At brunch, give me all the eggs, but during the week I was a regular with smoothies, oatmeal, yogurt and granola. Once I did Whole 30, I quickly realized with oatmeal and yogurt out, eggs needed to join the breakfast rotation. I'm now eating more eggs in the morning, but I've always loved them for lunch and for dinner. What I'm getting at is that eggs are equally a breakfast, lunch and dinner staple for me. 

My favorite childhood meal my mom used to and still makes is her hashbrown quiche. While it is very much a breakfast dish, we only ever made it for dinner. Last week I picked up the Mushroom, Spinach and Cheese Frozen Quiche from Trader Joe's. If you haven't tried their frozen quiches yet, I urge you to. Such a good freezer staple. I heated up my quiche this weekend for lunch and served with an arugula salad. All this egg and quiche ramble is a long way to let you know what inspired this frittata. 

I've done this before, but I love making a frittata and then toasting a wedge to have for lunch each day during the week. This veggie packed egg dish is really satisfying mid day and actually reheats great! With spring fever I was inspired to keep things springy and green. Leeks, zucchini and spinach with a little salt and pepper is all you need for this dish! Leeks are a personal favorite. They look like massive green onions and kind of taste like them too. 

Cooking for one? Make this frittata and reheat through the week. Cooking for a crowd? This dish is perfect for an Easter brunch or a girl's lunch.

Spring Green Frittata
serves 4-5

Ingredients:
1 large leek, thinly sliced including greens and whites
1 medium zucchini, sliced in half and thinly chopped
1 large handful of spinach
1 Tbsp. butter, ghee or olive oil
8 eggs
1/2 tsp. salt
1/2 tsp. pepper

Directions:
Preheat the broiler setting on your oven (your oven should have a broiler setting, but if it doesn't this is about 525 degrees). Place a 10-inch cast iron pan or heavy bottom, broilerproof, non-stick pan over medium heat. Add your ghee or oil and heat. Add your sliced leeks and sauté for 2 minutes. Add the zucchini and cook with the leeks for 2 more minutes. Sauté together until both veggies are tender. Add the handful of spinach, stir and cook until wilted. Should only take about a minute.

In a large bowl whisk eggs, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Make sure your veggies are evenly spread out in your pan. Pour the eggs into skillet. Cook until almost set, about 3 minutes. Once the bottom is starting to set but the middle is still jiggly, place into your oven to broil. Broil until frittata is puffed and the top is golden, about 3 minutes. Sprinkle the top with salt, cut into wedges and serve! Serve next to arugula tossed in a light lemon/olive oil dressing!

Annie

Happy Hour with Vim Vitae

Cocktails that are good for you? Oxymoron? Not in this case. I have three killer (in my opinion) cocktail recipes coming your way today. Each recipe is made with fresh vibrant ingredients thanks to Vim Vitae. 

Vim Vitae, formally know as Vim + Vigor, is an organic, raw, cold-pressed juice company based out of Dallas, but can be found all over Texas, Oklahoma City, and Little Rock. Vim Vitae's mission is to feel amazing about yourself and your choices, every single day. With delicious and nutritious juices, they make it easy to incorporate healthy choices into your day. Their line of juices ranges in flavors and products, all developed by nutrition experts and food lovers.

I've been a Vim Vitae fan from the early days. Fun fact, the founders Annie & Liz are cousins originally from Oklahoma City. Annie's dad and my dad were fraternity brothers and her dad was also my landlord my senior year of college. Home Sweet Lahoma! Annie and Liz also lived in that house while they were in college. 

It's fun to have seen them grow and evolve while continuing to develop new products. From cold-press juices, adding in exotic flavors, savory soups and their newest line of limeades. V V's new limeades are just perfect. They are exactly what I want to grab for in the afternoon when water won't make the cut. I have no problem downing one knowing they are made with few and real ingredients. Things like ginger, basil, agave, acai berry, cardamom and more. 

Despite them being my afternoon pick me up, today we are talking happy hour. Ramping up the deliciousness of limeades by turning them into cocktails. Vim Vitae's limeades come in five flavors. Since I couldn't pick just one, I chose three, creating a Lavender Cardamom Gin Lemonade, Basil Agave Mint Mojito and Hibiscus Berry Vodka Smash.  I can't wait to sip on these drinks all spring and summer long.

First up is the Lavender Cardamom Gin Lemonade. Simply inspired by the colored label I knew I wanted to add lavender. Lemon, gin, and lavender simple syrup get shaken with gin and garnished with a lavender sugar rim. Disclosure I hate gin. But in this cocktail, I love gin. 

Lavender & Cardamom Gin Lemonade
serves 2

Ingredients:
1 cup Vim Vitae Cardamom Limeade
1.5 oz or 3 Tbsp. lavender simple syrup (recipe to follow below)*
2 shots or 3 oz gin
1/2 lemon
ice
lavender sugar for garnish*

Directions:
*Using a tablespoon of lavender and two tablespoons of sugar, blitz in a single serving blender or crush the lavender buds into the sugar using a mortar and pestle or end of a wooden spoon. Spread sugar in a thin layer on a plate. Run a lemon wedge along the edge of your martini glasses. Dip into the sugar and set aside. 

In a cocktail shaker, combine Cardamom Limeade, simple syrup, gin, squeeze of lemon and a big handful of ice. Shake until combined then pour into martini glasses. Sprinkle a little lavender sugar into the glass and enjoy!

Lavender Simple Syrup:
Combine 1/2 cup sugar, 1/2 cup water and 1/2 tablespoon lavender buds in a sauce pan over medium-low heat. Stir until sugar is dissolved. Strain out the lavender buds then place in a mason jar and cool in the refrigerator. 

Mojitos are my favorite cocktail. When I tried the Basil Agave limeade I knew it would be turning into a mojito!

Basil Agave Mint Mojito
serves 2

Ingredients:
1 cup Vim Vitae Basil Agave Limeade
6-8 large leaves of basil and mint
2 shots or 3 oz white rum
1 lime
sparkling water or club soda
ice

Directions:
Tear your basil and mint up and divide evenly amongst 2 glasses. To get the most flavor from your basil leaves, one leaf at a time, place in the palm of your hand then smash with your other hand, then proceed to tear up. Cut your lime into fourths. Squeeze 1/4 lime into each glass with the mint and basil. Using a muddler or the end of a wooden spoon, muddle the herbs and lime juice together. Pour 1 shot of rum and 1/2 cup Basil Agave Limeade into each glass. Fill with ice and top with sparkling water. Stir to combine. Garnish with a basil leaf and lime wedge. 

This last drink is so easy and even easier to drink...oops! I used the Hibiscus Flower Limeade combined with mixed berries. The hibiscus adds a suspicious taste to the drink that you'll love but wouldn't guess if you didn't know what it was.

Berry Vodka Smash
serves 2

Ingredients:
1 cup Vim Vitae Hibiscus Flower Limeade
1/4 cup mixed berries (I used a package of frozen berries I let thaw out)
2 shots or 3 oz vodka
1 oz or 2 Tbsp. lemon juice
sparkling water or club soda
ice

Directions:
Divide mixed berries among two glasses. I used raspberries, blackberries and strawberries. Using a muddler or end of a wooden spoon smash the berries together in the bottom of the glass. Add a shot, 1/2 cup Hibiscus Flower Limeade, and 1 tbsp. lemon juice to each glass. Fill the glasses with ice and top with sparkling water. Stir to combine. Garnish with a few berries and lemon wheel. 

Can I get a #takeasip? Vim Vitae Limeades can be found locally at Native Roots Market. The originals can be found locally at Whole Foods. All retailers listed here. Thank you Vim Vitae for the delicious limeades and opportunity for this post!

Annie

*All photos by KGC Photography

Copycat Republic's Grilled Shrimp Salad

Yesterday I got to share my talented friend Katie and her budding photography business, KGC Photography. A few weeks ago Katie and I got together to play around in my kitchen and with her camera. I made lunch and she photographed. It was too fun. I felt like a celeb chef for like 5 seconds!!!

At the time, I had recently shared this blog post on the Best Salads in OKC. With the post on my brain, I thought it would be fun to recreate one of my faves, the Grilled Shrimp Salad from Republic Gastropub. 

I recommend this salad to evvvvvveryone! It is filled with eclectic ingredients but they make it work. Components are: spinach, grilled shrimp, spaghetti squash, roasted brussels sprouts, crispy salami, smoked gouda cheese, red onion and tossed with a horseradish dressing. 

I was on Whole 30 at the time so I modified a bit, eliminating the gouda and swapping the dressing for my favorite balsamic dressing. With so many ingredients the salad takes some time, but if you pre-prep this salad it can easily be thrown together. I had already roasted my spaghetti squash and brussels and made the dressing. When it came to lunch time I just had to sautee the shrimp and toss it all together. 

Copycat Republic's Grilled Shrimp Salad
yields 2-3 servings for an entree salad

Ingredients:
8 oz baby Spinach
1/2 medium red onion, thinly sliced
1/2 spaghetti squash, forked into strands
2 oz sliced salami
1 lb. brussel sprouts, halved
~5 Tbsp. avocado oil, divided (or whatever oil you prefer)
1 tsp. Pink Himalayan sea salt (or regular kosher salt)
1/2 tsp. pepper
1/2 lb. peeled and deveined shrimp (10-12 shrimp)
1 clove of garlic minced
1 Tbsp. chopped fresh parsley
1 Tbsp. butter or ghee
salt and pepper

Dressing: yields a little extra, but this is a great balsamic dressing to have on hand!
1/4 cup balsamic
1/2 cup oil
1 Tbsp. spicy brown mustard
1/4 tsp. salt
1/8 tsp. pepper
1/8 tsp. red pepper flakes (optional)

Directions:
*I suggest doing some prep for this salad. Pre-roast your squash and brussels and make your dressing ahead. This way everything can easily be thrown together.

Preheat your over to 425 degrees. You will use the same oven temperature to roast your spaghetti squash and brussels sprouts.

Slice your spaghetti squash in half and scrape out the seeds. Season with a drizzle of oil, salt and pepper.  Place in a baking dish and roast cut side up for 45 to 50 minutes, until fork tender. Now prep your sprouts. Cut the bottoms off your brussels sprouts then slice them in half. Place on a roasting sheet and generously coat them in oil, salt and pepper. Once there are 25 minutes left of the squash, pop your sprouts into the same oven. Roast for 25 minutes until browned and crispy. 

Heat a pan over medium heat. No need to oil the pan, your salami has enough fat in it. Cook your salami in a pan for about 3 minutes on both side, transfer to a plate lined with a paper towel to absorb the grease. Keep the pan, we will use it in a bit to cook the shrimp. Cut the crispy salami into long strips and set aside.

Now time to make the dressing. In a small mason jar or in a small bowl combine the mustard, olive oil and balsamic vinegar, salt and pepper and red pepper flakes if you are using them.  Shake or whisk to combine. 

Once your squash, brussels and salami are all done, it’s time to prep the salad. In a large bowl place your spinach, sliced red onion, sliced salami, and brussels. Fork one half of spaghetti squash to create strands. Fork them right into the salad ingredients. Give the salad a good drizzle of dressing and toss. Final touch is the shrimp. 

Over low-medium heat, add 1 tablespoon of oil to the pan with the salami drippings. Add minced garlic and cook for 1 minute, being careful it doesn't burn. Add shrimp to the pan then sprinkle over salt and pepper over the top. Cooking for 2 minutes on both sides, until pale pink. Increase the heat to medium high and add 1 tablespoon butter or ghee. When the butter starts to foam add your chopped parsley. Stir the shrimp around until it is all coated in the buttery parsley. Immediatly plate, adding 4 pieces to each salad. 

All photos by KGC photography, see more of her work here.

Annie