What's Cooking

Amongst other things, I've been making an effort to try new recipes. I feel like I always make the same 5 or so dishes and how boring is that? This was prompted by an attempt to clean out my collection of Martha Stewart Everyday Food magazine...a very sentimental collection I had since 2006. As it collected dust, I decided to sift through and save the good stuff, pitch the rest. So with the saved recipes, I'm making something new each week.

 

See why it's so hard to throw away? It's cheerful just looking at it - and the size? I mean, genius.

 

A delicious success that I made this week: Corn Chowder with Zucchini & Orzo (see below)

 

 

A few weeks ago I made these Zucchini Fries and they were so tasty and addicting.

{recipe here}

 

Stay tuned for more...



Around Here

Happenings around here...

 

Enjoy your long weekend!

 

My door knocker was installed and I love it. Sir Fidel looks so serious and distinguished...unlike my zoo of a household!

 

I scored this vase at Anthropologie in the sale section - only $5!

 

These quotes crack me up - this one in particular. LOL

 

I found these at Whole Foods and they are sooo good! If you are some one who needs a little sweet bite of something after dinner {like me!} these will fit the bill.

 

 

I'm crushing this pillow at West Elm {here}



Pretty Packaging

Have you heard of Mast Brothers Chocolate {here}? Not only should you check out this brother duo for the delicious chocolate they create, but the packaging is so charming. As in I want to blow it up in to a roll of wall paper...especially the anchors! These would be darling in a gift basket or make a fun hostess gift.

 

 

 

 

 

 



Great new side dish!

It's so easy to get in a dinner rut and make the same old stuff...so I'm dusting off my recipe books and trying new things!

*Mushroom, pea and corn ragout* 



This makes a great side dish and I love all the flavors - it was a hit with my husband, I'll definitely be making it again!

 

Ingredients:

-2 ears corn

-Extra virgin olive oil

-1 cup mushrooms

-1/4 red onion, finely chopped

-2 garlic cloves, minced

-2 fresh thyme sprigs

-10 asparagus spears, cut in to 1 inch pieces

-3/4 cup lima beans

-3/4 cup peas

-1/4 pound green beans

-Zest of 1/2 lemon

 

1. Dash olive oil, salt and pepper on the corn and roast in the oven at 500 for 10 minutes. Cool slightly and remove kernels, set aside.

2. Heat a small sauté pan to medium high, add olive oil and mushrooms, salt and pepper. Toss around for a few minutes then set aside.

3. Heat large sauté pan over low heat, add olive oil, onion, garlic and thyme. Sweat the onions, then add asparagus, lima beans, peas, green beans, mushrooms and corn. Increase heat to medium high, add a splash of water, cover and cook a few more minutes.

4. Add lemon zest and seasoning, then serve and enjoy!

 

 This fabulous recipe came from this cook book - I highly recommend it!

 

Buy here

 

 

Weekend Thoughts

I've been trying to cross things off my list and jazzing up the bar cart for my dining room is one of them. I found some funky margarita glasses and pretty little prosecco flutes that just make me giddy. And, both were under $5!

 

Pier One Margarita Glass here

 

Crate & Barrel Prosecco Glasses here

 

My Friday night project is making margarita's with fresh lime juice, agave nectar and a dash of grand marnier. Yum yum.

 

On another note...I'm a gal that loves anchor anything...I'm actually wearing a jcrew anchor night shirt as I type this. Anywho, love the bed skirts here - so nautical and sweet.

 

Tomorrow morning I'm headed to Chartruese & Co. with a few friends. I can't wait! It's been a while since I've visited this barn full of treasures, hopefully I will have some bits to show you next week.

 

Lastly...It was so fun to take Jake to the beach and pool for the first time - he loved it!

 



Eat this!

My friend passed along a delicious recipe - shredded brussel sprout salad. It's beyond tasty and could function as breakfast, lunch or dinner. Yummy - happy weekend!

 

I didn't take a pic, but should have. This is similar enough - from pinterest.

 

What you need:

-a bundle of brussel sprouts

-a few slices of bacon

-one chopped shallot

-olive oil

-eggs

 

I'm pretty relaxed when it comes to measuring out things when cooking, so here is my version:

1. Clean burssel sprouts (chop off tip and peal off first layer of leaves) then chop up in to shreds

2. Heat pan over medium low and throw in a few slices of bacon (I did 3)

3. When they begin to crisp up, add in the shallots, sprouts and a nice pour of oil

4. While cooking I sort of broke up the bacon in pieces. Once everything was nicely mixed and sauteed, I seasoned with salt and pepper, then set aside.

5. Now is the fun part - cherry on top if you will. Fry an egg and top each portion of the salad....amazing!!!

Cravings

A craving this time of year would typically look something like this...

Melon Cocktail

BUT seeing as how I'm off the juice until baby Castle arrives, I have my sites on other goodies. Donuts, cookies and ice cream top the list...have a looky!

What are your weekend cravings?

At least have a cocktail for me, will you?

{all images via Pinterest}

Cookie Dough Truffle

Glazed Donuts

Ice Cream Sandwich Tower

Cookie Bowl Sunday

Nutella Filled Donut Holes

Ice Cream Brownie

Cheese Cake

A Delicious Dish

I have been trying to incorporate "meat free" nights for dinner, so what better then to try egg plant Parmesan? I got the recipe here at Allrecipes.com and tweaked a few things, but found over all it was a delicious meal -- and my husband was a happy camper!

What you need:

*3 eggplant, peeled and sliced in 1/4 inch pieces (I only used 2)

*2 eggs, beaten

*4 cups of Italian bread crumbs (I only used 2)

*6 cups of spaghetti sauce

*1 16 oz package of shredded mozzarella cheese (I used a fresh ball of mozzarella and sliced it up in small pieces)

*1/2 cup Parmesan cheese

*1/2 teaspoon dried basil (I used fresh basil)

What to do:

1. Preheat oven to 350 degrees (I did 375 so the eggplant would be a little more crisp)

2. Sprinkle slices of eggplant with salt and let them sit for 30 minutes. Then rinse off salt and pat dry.

3. Dip eggplant slices in egg mixture, then in bread crumbs. Place on greased baking sheet and cook for 10 minutes on each side.

4. In a baking dish - any size works, spread a layer of spaghetti sauce to cover the bottom. Place a layer of eggplant slices and top with mozzarella and Parmesan cheese. Repeat with remaining ingredients, ending with the cheeses. Top with basil.

5. Bake in oven for 30 minutes - or until bubbly and browned.

ENJOY!



I toasted italian bread and made penne to go with this dish...yum yum!

Maybe I'm still in the "newlywed" phase, but I still get excited about setting the table each night for my husband and I. I'm sure that will wear off once I'm sleep deprived and have kids running wild, but for now it's a bit of a "house proud" moment as Nate Berkus would say.



Weekend Highlights

We are back from Florida and a break from routine was just what we needed. Palm Beach was our destination and what a lovely place with {luckily} gorgeous weather. Since it was our first time to that area, we had fun exploring and getting the lay of the land.

One of my favorite nights we went to a fabulous restaurant, Buccan. Great atmosphere, delicious food and of course, stylish interiors. And the highlight was my meal - a hot dog panini. Yes you heard me right.  {picture below will make your mouth water}

Bar/lounge area - comfortable, colorful and styled with beautiful accents.

Communal Table

Bar

Hot Dog Panini - topped with sauerkraut, gruyere cheese, mustard aioli and caramelized onions. Ridiculous.

We also stummbled across a Roberta Roller Rabbit store, which sort of made me pee my pants with excitement. I regularly browse the website, but hadn't anticipated a hands on shopping experience, so I was overwhelmed to say the least. Darling tunics, bright bedding and fun accessories...it was all too much to handle and made me want to redecorate my house, wardrobe and and embrace color more then ever.

I left empty handed, but almost purchased this whimsical dress...and still might have to since it was so light weight and comfy.

Secret Weapon Appetizer

I woke up craving this, so I have to share my favorite appetizer - I like to call it my "secret weapon" because it's easy, colorful and always a crowd pleaser. Grilled prosciutto wrapped asparagus with marscarpone cheese. What makes this so delicious is the combination of a crispy bite, followed by smokey flavor. 

Grocery list:

*A bunch or two (depending on how many you want to make) of asparagus

*One container of marscarpone cheese

*2-3 containers of sliced prosciutto (I always buy extra in case they tear, since they are delicate)

Step 1: Roll out a piece of prosciutto and gently spread a thin layer marscarpone cheese on top

Step 2: Roll up one piece of asparagus

Step 3: Place wrapped asparagus directly on the grill at medium heat and turn after 3 minutes or so (I just eye ball it). Once it's steaming with nice grill marks on both sides (and you smell the delicious aroma) you are all set.

My biggest tip: set aside one or two for yourself because once they are out for guests, they go quick! Enjoy!