What we eat


What We Eat: Flavorful Fajita Salad


Salad. It’s the furthest from my favorite thing to eat. I love my pastas, steaks and of course breads. But this salad… let’s just say I could eat it everyday. The simplest ingredients tossed with flavored olive oil and a delicious spice blend all wrapped up in a happy little tortilla. So good! Try it for yourself!

Recipe: Crave Fajita Salad



For the corn:

  1. Bring a pot of water to a boil with Urban Ocean Blue Salt
  2. Add corn and cook for 7 minutes
  3. Mix 2 tbsp. Crave Urban Fajita Olive Oil with 2 tbsp. Phoenix Signature Spice Blend
  4. Remove Corn from boiling water
  5. Brush corn with oil and spice blend
  6. Wrap in foil and grill for 10 minutes
  7. Remove corn from cobb and add to salad

For the salad:

  1. Combine lettuce, diced tomatoes, black beans, cilantro and red onion in a large bowl

For the dressing:

  1. Whisk together honey, lime, cumin, canola oil and 2 tbsp. Fajita Olive Oil

Combine your corn, salad and dressing and wrap in a warm tortilla. Add grilled chicken or steak if you wish. Enjoy!

Preparation time: 35 minute(s)

Cooking time: 17 minute(s)

Number of servings (yield): 6

Urban Tuscan Bread


Recipe: Urban Tuscan Bread (2 lb. loaf)

Summary: This delicious bread maker recipe includes some of my favorite ingredients from the Crave Urban Product line!



  1. Warm water in the microwave to approx. 107 degrees
  2. Add all wet ingredients (water, oil, honey)
  3. Add flour on top of wet ingredients
  4. Make 2 reservoirs in the flour
  5. In the first reservoir add the packet of yeast
  6. In the second reservoir add herbs and salt
  7. Set the machine to 2 lb. loaf, medium, sweet

Preparation time: 15 minute(s)

Cooking time: 3 hour(s) 30 minute(s)

From Farm to Table – Pecan Pie


I thought making pie from the pecans Rylie and her bestie “harvested” (with the help of a few dads shaking tree limbs) would be a great lesson in where food comes from, but all her 2-year-old mind heard was “pie.”

NutCracking2Finding a nut cracker in Phoenix is no easy task, which is odd considering the number of pecan trees you can find in the area. I finally got lucky at Summer’s Fruit Barn, a cute little farm stand I pass often but have only been to one other time. I spent 2 (messy) days of inappropriate jokes, filthy black dust and shells from one end of the room to the next, cracking nuts.

IngredientsBrown sugar, white sugar, butter, eggs, flour, milk, vanilla extract, toasted pecans, chocolate chips, dark corn syrup (complete recipe to follow…)


DSC_0864This was the first pecan pie I’ve ever even eaten, so I wasn’t quite sure what to expect. It was so gooey and deliciously sweet. I think I died for a minute and went to heaven… but then I came back and realized I had a lot of dishes to do.

Topped with a little (or a lot) of whipped cream, this pie was well worth all the work put into it… well, except Rylie, she passed on the pie and just ate the whipped cream.

1 Cup Light Brown Sugar
1/4 Cup white sugar
1/2 Cup butter
2 Eggs
1 Tbsp. all-purpose flour
1 Tbsp. milk
1 Tsp. vanilla extract
1 1/2 Cups chopped toasted pecans
1/4 Cup chocolate chips
2 Tbsp. dark corn syrup
Pie shell

Preheat oven to 400 degrees
Beat eggs in a large bowl until foamy, then stir in butter and corn syrup
Add brown sugar, white sugar and flour and mix well
Lastly, add vanilla, milk, nuts and chocolate chips
Pour the mixture into a pre-baked pie shell and bake for 10 minutes at 400 degrees
Reduce heat to 350 degrees and bake another 30-40 minutes
Sprinkle a dash of cinnamon sugar, or Penzy’s Vanilla Sugar on top for added flavor

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