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I'm Lauren & I'm so glad you stopped by!
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Entries in Recipes (15)


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Flank Steak Pinwheels & A Long Weekend

Happy Friday! I'm so glad summer-and memorial weekend- is here! Its time for a long weekend spent with family and friends and my super cute fiance. YAY! We are headed to Big Ol' Lubbock, TX to spend time with my fave people. I can't wait for cookouts, pedicures, and time at the pool. I will be back on Tuesday with more bloggy goodness. Until then, I leave you with a fantabulous recipe that we had for dinner last night (the grilling madness continues!)
Enjoy and have a happy Memorial weekend! 


PS- Don't forget to thank a veteran or service member of the military- this weekend is for us to remember their sacrifice and service. A special WOOT to Dustin Trammel (Laine's hubby) and Randall Markham (Laine's little brother)- My 2 fave military men! Thank you for all you guys do!

Meaty little yummies before going on the grill!

(Recipe via Eatingwell.com)

2/3 cup sun-dried tomatoes (not in oil, package should say ready to eat...)
1 pound flank steak, trimmed of fat
1 clove garlic, minced
3 tablespoons light herbed cheese spread (we used a wedge of Laughing Cow Garlic Cheese)
1 cup baby spinach
Steak Seasoning (we Love Swamp Venom from The Dizzy Pig-YUM!) 

Preheat grill to high.

Meanwhile, place steak between 2 large pieces of plastic wrap. Pound each side of the steak thoroughly with the pointed side of a meat mallet until the steak is an even 1/4-inch thickness.
Season the steak liberally (on both sides) with the Swamp Venom (or steak seasoning.)
Rub garlic all over one side of the steak. Spread cheese lengthwise in a 3-inch-wide strip down the middle of the steak. Top with the sun-dried tomatoes and spinach. Starting at one edge of a long side, roll the steak up tightly, tucking in the filling as you go. Turn the roll so the overlapping edge is on top. Push 8 skewers, evenly spaced, through the roll, close to the overlapping edge to hold the roll together. Slice the roll into 8 equal portions, roughly 1 to 1 1/2 inches thick, with a skewer in each. Lay the slices on their sides and push the skewer through so it sticks out about 1 inch.
Oil the grill rack (with PAM for grilling.) Grill the pinwheels 3 to 4 minutes per side for medium-rare. Use a spatula when turning them to prevent too much filling from falling out. (Don't worry if the ends of the skewers burn. They will still hold the pinwheels together.) Remove the skewers; let the pinwheels rest for 5 minutes before serving.

We served with Sweet potatoes and sauteed spinach- healthy and yummy!


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Cake pops and doodle bops (and some stuff I'm craving)

Hello random Thursday. What's a doodle bop you ask? I have no idea- it just rhymes with cake pop, so I threw it up there. I'm a little silly from staying up way too late making some cake pops for a fun girls weekend this Saturday, and doing laundry-because we are totally out of clean clothes. If you are not familiar with cake pops, where have you been? They are amazingly delicious little balls of heaven. I have made the oreo ones about a billion times, but last night I was feeling adventurous so I made Red Velvet cake ones too. YUM. 

Oreo Cake Pops image via slash food

Red Velvet Cake Pops image via bakerella

Oreo Truffle Balls (adapted from this recipe)

• 8 ounces light cream cheese, softened
• 1 Bag Oreos, chopped into powder in the food processor
• White or Milk Melting Chocolate

In a large mixing bowl, beat cream cheese for a couple minutes to smooth out. Add in just over 1/2 of the chopped Oreos and mix until thoroughly combined. Add in the rest of the Oreos and mix just until combined - some bigger pieces are ok.

Cover bowl and chill for an hour or 2. Scoop out dough and roll into 50-60 balls. (I like to use a small ice cream scoop to make them all even.) Cover and place back in the refrigerator to firm up.

Melt the chocolate in the microwave according to package directions (be sure to watch it closely so you do not scorch it.) Remove and stir to melt the rest of the chocolate. Dip each truffle ball in the chocolate and set aside on foil or parchment paper. If the chocolate mixture starts to firm up, gently - in the microwave. Store in the refrigerator after all are dipped. I like to take the opposite color of chocolate and pour into a plastic baggie, then I snip off the end and drizzle it over the truffles to make them stripey and pretty.

To make Red Velvet Cake Pops, simply swap the crushed Oreos for a baked Red Velvet cake- mix it with the cream cheese and follow the rest of the directions after...(or get the full recipe here.)


And because I'm feeling totally random this Thursday, here are some treats I am craving right now.


1. The SAK Silverlake Crossbody Bag in Dark Amber via Piperlime
    (My friend Julie & I got this for my friend Laine for her birthday and I loved it
    so much now I WANT ONE!)
2. Roxy Day Trip Romper here
3. Wandering Dreams Sleep Pants via Anthro
4. Great Mustaches Mug via PlasticLand
5. Feather Catchall Dish via Urban Outfitters
6. Pictorial Webster's Rubber Stamp Kit via Plasticland


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(Grilled) Peaches for me

Good morning lovelies! I hope everyone had a great weekend- we did. We finally bought a grill! YAY! Now our foodie obsessions can journey outside for the summer. I'm picturing us with yummy margaritas in hand, hanging out on the patio doing some grilling. Last night we made grilled, stuffed portobello mushrooms, couscous, sweet potatoes and for dessert-grilled peaches! They were amazing! I saw Bobby Flay make them on Food Network a wile ago and have wanted to try them and I have to say, they did not disappoint. The grill really brings out the flavor, so you could get great results from even slightly under-ripe peaches. Check out the recipe below (super easy) and also some cute pics of Geoff and Calvin building the grill.
Happy Wednesday all!


Grilled Peaches with Vanilla Ice Cream 


  • 2  tablespoons  light brown sugar
  • Spray Butter 
  • 4  fresh peaches
  • Light Vanilla Ice Cream


Cut peaches along the seam all the way around and twist halves off the pit. Spray cut sides with spray butter and sprinkle with brown sugar. Cook on grill 3 to 4 minutes each side. (make sure sugar is melted and fruit is tender.) Serve with light vanilla ice cream.


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Cookin up some Curry!

Geoff and I looooooove us some curry. Its so warm and comforting and perfect after a long week, you know? When G and I were first dating he would make me his "Chicken Curry in a Hurry" which I totally love. So I am always trying to find new twists on our old fave. I was tickled pink to find this version from Cooking Light. Its healthy, chock full of veggies and vitamins, and soooooooo good. I think I saw G licking his bowl. Give it a try- you won't be sorry (get the recipe here.)
Happy Friday all!!


Curried Chicken Penne with Fresh Mango Chutney

Yield: 6 servings (serving size: about 1 1/3 cups)


  • 2  cups  diced peeled ripe mango (about 2 mangoes)
  • 1  cup  finely chopped onion
  • 1/2  cup  water
  • 2  tablespoons  brown sugar
  • 1  tablespoon  curry powder
  • 1  tablespoon  fresh lime juice
  • 1/2  teaspoon  black pepper
  • 1/2  teaspoon  chopped peeled fresh ginger
  • 1/4  teaspoon  salt
  • 1  teaspoon  olive oil
  • 2  garlic cloves, minced
  • 1  pound  skinless, boneless chicken breasts, cut into 1-inch pieces
  • 1  cup  light coconut milk
  • 2  tablespoons  sugar
  • 1  teaspoon  salt
  • 1 1/2  teaspoons  red curry paste
  • 1  to 2 teaspoons Thai fish sauce
  • 2  cups  broccoli florets
  • 2  cups  cauliflower florets
  • 4  cups  hot cooked penne rigate (about 2 cups uncooked tube-shaped pasta)
  • 2  tablespoons  chopped green onions (optional)

To prepare chutney, combine first 9 ingredients in a medium saucepan; bring to a boil. Reduce heat, and simmer 15 minutes or until most of liquid evaporates and mixture is thick, stirring occasionally.

To prepare chicken, heat oil in a large non-stick skillet over medium-high heat. Add garlic and chicken; sauté 5 minutes. Combine coconut milk and next 4 ingredients (coconut milk through fish sauce), stirring with a whisk. Add coconut mixture to pan; bring to a simmer. Add broccoli and cauliflower; cover and cook 7 minutes or until vegetables are crisp-tender, stirring occasionally. Stir in chutney and pasta; toss well to combine. Sprinkle with green onions, if desired.

Nutritional Information
Calories: 216, Fat: 4.3g, Protein: 20g, Carbohydrate: 25.9g, Fiber: 3.6g, 

Recipe Courtesy of Cooking Light


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Cold Weekend, Full Tummies

Good morning! I hope you all had a lovely weekend. Mine was great-I saw my very first movie ever in 3-D (Avatar- Loved it!), had some great sushi, and dragged my BFF Laine to a cheesy bridal show-so fun! And I cooked a lot. Not so good for the bridal diet, but oh so yummy for a cold yucky weekend. Please enjoy two of my fave recipes from the weekend...


Pretty Healthy Banana Bread

2/3 cup sugar
1/8 cup apple sauce
2 eggs
1 cup mashed bananas
1/4 cup soy milk
1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon baking powder

Preheat oven to 325 degrees. Spray one 9x5x3 inch loaf pan with a non-stick cooking spray.
In a medium bowl, beat the sugar and apple sauce until smooth and creamy.
Add in the eggs, water and bananas with the sugar mixture and blend.
Mix in the flour, baking soda, salt and baking powder just until the mixture is moistened.
Bake at 350 degrees F (175 degree C) for about 45-50 minutes.
Bread is done when the top is firm to the touch and a golden brown color.
(I had to use the broiler for 1 minute to get the top to brown because of the applesauce.)
Time will vary according to loaf size and oven type.

Let it cool on a rack then enjoy with butter and yummy coffee.

Three Bean Slow Cooker Chili

(from Crock Pot's Best-Loved Slow Cooker Recipes Cookbook)

My future mother-in-law gave me an awesome slow cooker cookbook for Christmas and I use it at least once a week. This chili recipe is one of my favorite things I have made from this little book. Perfect to satisfy my fiancé's need for meat at dinner without sending the calorie count over the edge. And it practically makes itself! Yum!

1 pound lean ground turkey or beef
1 small onion, chopped
1 can (28 ounces) diced tomatoes, undrained
1 can (15 ounces) chickpeas, rinsed and drained
1 can (15 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (8 ounces) tomato sauce
1 can (4 ounces) diced mild green chiles
1 to 2 tablespoons chili powder
salt to taste

Cook and stir turkey and onion in medium non-stick skillet over medium-high heat until turkey is no longer pink. Drain and discard fat. Transfer to CROCK-POT® slow cooker.
Add remaining ingredients; mix well. Cover; cook on HIGH 6 to 8 hours.

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