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Archive for the ‘good food’ Category
Friday, September 10th, 2010
While Kevin was out of town last week, I went on a seafood binge. I love seafood and would cook it every night if I had a less carnivorous husband. I stopped by Whole Foods and got a fresh tuna steak. I made a quick teriyaki marinade and cooked it up in a few minutes. Just before serving, I sprinkled some sesame seeds on top. I served it with mixed baby greens and ginger dressing. The marinade recipe is below. This recipe makes enough marinade for 4 fillets/steaks/parts.
Teriyaki Marinade
{also is a great dipping sauce for poultry and seafood}
• Soy Sauce
• Rice Vinegar
• Fresh Garlic, minded
• Fresh Ginger, finely grated
• Honey
In a small mixing bowl, combine 2 tbs soy sauce, 1 tbs rice vinegar, 4 cloves minced fresh garlic, 1″ piece of freshly grated ginger, and 1/4 c. honey. Mix all ingredients until combined. Pour over steak(s) about 2 minutes before serving. If using with poultry, pour over meat before cooking.
Tags: dinner, food, recipe, seafood
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Friday, September 3rd, 2010
Today’s recipe is inspired by one of my favorite restaurants of all time, Tupelo Honey Cafe, in Asheville, North Carolina. I love it because it combines two of my favorite foods: cheese and seafood (which after typing that, doesn’t sound like a good combination). After having it there several summers ago, I have attempted to make it. And I have to say, it was delicious! Here’s my recipe. What spice or ingredient would you add?
Ingredients: (1 Serving, multiply accordingly)
• 7-10 medium-large shrimp, peeled, deveined and rinsed
• Canned roasted red peppers, sliced
• Chili oil
• Instant grits
* Fresh goat cheese
• Coarse salt and cracked peper
• Dash of chili powder
• Pinch of cumin
Directions:
1. Cook the grits according to the directions on the package. I prefer cooking them on the stove and using half skim milk and half water. Meanwhile, heat 1 tsp olive oil in a small skillet on medium heat.
2. Place shrimp in skillet. Season with salt, pepper, chili powder, and cumin. Cook until pink, approx. 3 minutes.
3. Stir in the red peppers and some chili oil (this is very spicy, so use as much as you like). I like about 1 tsp.
4. Stir in as much goat cheese as you like into the grits. Stir until cheese is completely melted.
5. Serve shrimp and peppers on top of cheese grits. Enjoy!
Tags: cheese, cook, dinner, easy, grits, pepper, recipe, shrimp, southern
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Friday, August 27th, 2010
Last weekend I woke up a little early so I decided to whip up a homemade breakfast using ingredients on hand. After looking through the pantry and refrigerator, I decided to make waffles with a strawberry topping and whipped cream. I am a huge fan of Martha’s Everyday Food mag. So I used their iPhone app and found this waffle recipe. We had some strawberries that needed to be eaten so I simmered then on the stove with a little water, sugar, and lemon juice until they were soft and the syrup was a bright pink. I had a little whipping cream left from making fondue the week prior, so I whipped that up with a tiny bit of sugar. The results: decadent, delicious waffles and a very happy husband!
Tags: berries, breakfast, strawberry, waffles, whipped cream
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Friday, August 20th, 2010
I wanted to share my favorite breakfast as of late, yogurt, granola, honey and fruit parfaits. Parfaits are so incredibly easy to make and so delicious!
Ingredients:
• Non-fat Plain Yogurt (I love Stoney Field Farms Organic Greek Yogurt)
• Granola (I made mine own, recipe coming soon, or use your favorite store bought brand
• Honey (I used Publix’s Organic Honey, it’s so yummy)
• Fruit, cut into bite size chunks (Use whatever is in season or in your kitchen, berries, peaches, and bananas are great)
Pour a tablespoon or so of honey in the bottom of your glass or bowl. In layers, add the yogurt, fruit, and granola. Enjoy!
Tags: breakfast, cooking, food, fruit, granola, honey, parfait, yogurt
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Monday, March 8th, 2010
Today I have an an extra special post for you. A couple weeks ago Shannon of SNS photography and I did a vintage, handmade wedding shoot. We had tons of fun styling and creating all the little handmade details. We were also lucky enough to have Jamie of Work Your Closet and her husband as our models!
I sugared fruits and made vanilla cupcakes for the centerpiece. We used vintage glassware and linens to compliment the handmade theme. I created the menu using the lovely Repro Depot’s folk and flora pattern books. They are a great resource for the DIY bride or anyone wanting to make fun paper projects.
I also hand painted chalkboards to use as table numbers and photo props.
I made a banner that read, “Sew in Love” that we used the decorate the space. I absolutely love how this can be personalized for the couple and how you can use it in so many locations. For even more eye candy from this shoot, visit Shannon’s blog.
Today I would like to share how I made the patterned cupcake wraps. The details are below.
You will need:
- Letter size cardstock paper (patterned or solids)
- scissors
- Clear tape or glue dots
Download the printable template
Print out this file on your favorite patterned paper to create lovely cupcake wraps. You can also print out this file on cardstock and cut out the shapes to create a template. Lay the template on colored / patterened paper and trace along the edges then cut the shapes out. Wrap the paper around a cupcake and secure with clear tape or a glue dot. For a custom look, cut the top edge with pinking shears or scalloped scissors.
Posted in good food, handmade love, neat stuff, wedding things | 1 Comment »
Friday, July 17th, 2009
Every couple of weeks some friends and I have a movie night. Last night I decided to try out a recipe that I saw in the current issue of The Nest. For those of you unfamiliar with this mag, it’s produced by The Knot and is for newly weds. It’s packed with tons of info on decorating, cooking, relationships and more. Several people replied to my tweet last night asking for the recipe, so here you go!
You will need:
• 12 mini phyllo pastry shells, thawed
• 2 large ripe avocados, peeled and seeded
• 1 Roma tomoato, diced
• Juice of 1 lime
• 1 jalepeño pepper, seeded and minced
• ¼ cup fresh cilantro leaves, chopped
• 1½ tsp. kosher salt, divided
• 1 tbl. olive oil
• ½ tsp. freshly ground black pepper
• 12 shrimp, peeled, tails on, deveined (I got 15 because the ready-made phyllo I bought came with 15 shells)
• 12 (or 15 if you have 15 shells) cilantro leaves
• 3 grape tomatoes, quartered
•Coarse salt, for garnish
1. Preheat oven to 350°F. Place pastry shells on baking sheet lined with aluminum foil. Bake 5 minutes; transfer to a platter.
2. Meanwhile, combine avocado, tomato, lime juice, jalepeño pepper, cilantro and 1 tsp. salt in medium bowl.
3. Preheat oven to 450°F. Whisk olive oil, remaining ½ tsp. salt and pepper. Add shrimp and toss to coat.
4. Spoon 1 Tbl. guacamole into each phyllo cup. Stand a shrimp in each cup and garnish with cilantro leaves, tomato, and coarse salt. Yum.
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Wednesday, January 14th, 2009
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last night’s dinner was delicious. baked breaded chicken breast with rosemary cream cheese, rice pilaf, and broccoli. strawberries are in season here in florida so that meant frozen strawberry daiquiris were definitely included.Â
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