Tuesday Tangents

Fall is officially here…let’s celebrate!

Fashion:

Dupe details (look for less)!

Food:

Spicy Shrimp & Tomato Pasta

Ingredients
  • 8 oz. fettuccine
  • 2 Tbsp olive oil
  • 1 Tbsp butter
  • 4 cloves garlic
  • ½ lb. peeled & deveined shrimp (41/50 size)
  • 1 (15. oz.) can diced tomatoes
  • ¼ tsp crushed red pepper flakes
  • ¼ tsp salt
  • Freshly cracked pepper to taste
  • Handful fresh parsley
Instructions
  1. Bring a large pot of water to a boil, add the pasta, and continue to boil for 7-10 minutes, or until tender. Drain the pasta in a colander.
  2. While the pasta is cooking, add the olive oil and butter to a large skillet and place over medium heat. Mince the garlic while waiting for the butter to melt.
  3. Rinse the shrimp with cool water and allow the excess water to drain away. Add the shrimp and minced garlic to the skillet. Saute the shrimp and garlic for 3-5 minutes, or just until the shrimp turns opaque and slightly pink (no longer grey and translucent). Remove the shrimp from the skillet and set it aside until later.
  4. Add the can of tomatoes with juices to the skillet, along with the crushed red pepper flakes, salt, and some freshly cracked pepper. Stir to combine and let the sauce simmer over medium heat for about five minutes.
  5. When the sauce has thickened slightly, add the cooked and drained pasta. Toss to coat in the sauce. Add the cooked shrimp back to the skillet and toss to combine with the pasta. Taste and adjust the salt if needed.
  6. Roughly chop a handful of parsley leaves and sprinkle over top before serving.

Fun:

If you’re in or around Nashville, go visit the Southern Living Idea House. We’re headed there this weekend and I couldn’t be MORE EXCITED!!! This is my idea of a good time kiddos. Let’s hope the weather holds out…

Tuesday Tangents

Happy October!!!

Fashion:

I’m going to start showing looks I’ve found that I love, then where to find similar pieces…join me!

Dupe shirt: J.Crew (sale)

Dupe vest: L.L.Bean

Dupe jeans: AG Jeans (sale)

Food:

Ingredient List

6-8 Apples
1 T lemon juice
1/2 c brown sugar
1/2 c white sugar
3 T flour
1/2 tsp cinnamon
1/8 tsp salt
1/2 pint whipping cream
1 T vanilla
Top & bottom crust

Directions

Peel and thinly slice apples and then toss in lemon juice.  Combine the sugars, flour, cinnamon, and salt.  Cover a 10 inch pie pan with crust and layer the apples and sugar mixture (mixture, apples, mixture, apples-for several layers) in the crust.  Mix vanilla and whipping cream; pour over apple layers.  Lattice the top or slit a flat crust.  Lightly sprinkle crust with cinnamon/sugar mixture.
Bake at 350 for 50-60 min.  Serves 8.

Fun:

Take a walk to watch the leaves changing…it happens so fast! Such a blessing and miracle!

Seared Tuna…Yum

Testing out some new recipes recently and decided this one needed some sharing…

But first…

Bahahahaha, troof.

Pan Seared Lime Tuna

Overcooked, but still yummy!

Ingredients:

  • 2 tuna steaks
  • Zest and juice of one lime
  • 2 teaspoons dried thyme leaves
  • 1 teaspoon coarsely-ground pepper
  • 1/4 teaspoon salt
  • Extra-virgin olive oil

Preparation:

Rinse the tuna steaks and pat dry with paper towels. Grate the zest from the lime, keep the lime.

In a small bowl, combine lime zest, thyme, pepper and salt; stir to mix. Lightly rub both sides of the tuna steaks with olive oil. Rub the seasoning mix on the tuna steaks; coating them well.

Using a heavy bottomed sauté pan, warm the olive oil. Increase the heat to high and place the tuna in the pan. Sear for 1 minute, then turn over carefully, reducing the heat to medium. Sear the other side for 1 more minute until medium rare. Squeeze the lime juice over the tuna steaks right after you take them from the stove, then serve.

Tuesday Tangents

Gooooo Vols! Tis’ the season kiddos. Let’s do this.

Fashion:

Food:

Ham & Swiss Sliders

via chef in training…

Ingredients

  • 24 white dinner rolls
  • 24 pieces honey ham
  • 24 small slices Swiss Cheese
  • 1/3 cup mayonaise
  • 1/3 cup miracle whip
  • POPPY SEED SAUCE
  • 1 Tbsp. poppy seeds
  • 1 1/2 Tbsp. mustard
  • 1/2 cup butter melted
  • 1 Tbsp. minced onion
  • 1/2 tsp. Worcestershire sauce

Instructions

  1. In a small bowl, combine mayonnaise and miracle whip.
  2. Cut Rolls in halves. Spread mayonaise-miracle whip mixture on each side of the roll. Place a piece of honey ham and Swiss cheese on one half of each roll. Fold back into sandwich form.
  3. Place rolls close together in a greased 9×13 pan until pan in completely full.
  4. Mix together all ingredients of Poppy Seed Sauce. Spread evenly over the tops of all the rolls. Let the rolls set until the butter has set up a bit. Cover with aluminum foil and Bake at 350 for 12-15 minutes.
  5. Rolls can be made a day ahead and stored in fridge until ready to bake.

Fun:

Cheers to a long weekend!

FIRST OF ALL….GO VOLS!!!!!!!!! Let’s do this.

Not so patiently waiting for little sister to get here so we can head to the lake…LONG WEEKEND!

It’s not like I’m watching the work clock or anything…I just want to be doing THIS again ASAP.

Making my “famous” huervos rancheros this weekend! Super easy and delicious…score! Not so much ‘merica, more Ole! but this lady doesn’t care…

via pillsbury

Huevos Rancheros Tarts

Ingredients

  • 1 can reduced fat crescent dinner rolls
  • 1/2 teaspoon dried oregano leaves
  • 1/2 teaspoon chipotle chili powder
  • 1/4 teaspoon kosher (coarse) salt
  • 6 eggs
  • 4 tablespoons chopped fresh cilantro
  • 1 can fat free refried beans (veg!)
  • 1/2 cup crumbled queso fresco cheese
  • Avocado slices
  • Salsa

Directions

  1. Heat oven to 375°F. Line cookie sheet with cooking parchment paper. Separate dough into 6 rectangles on cookie sheet. Firmly press perforations to seal. For each rectangle, roll edges toward center and form a 3 1/2-inch diameter round with a 1/2-inch rim. Press rim firmly to seal.
  2. Sprinkle oregano leaves, 1/4 teaspoon of the chipotle chili powder and the salt over dough rounds. Break 1 egg in center of each dough round. (Egg may run over slightly.)
  3. Bake 16 to 18 minutes or until egg whites and yolks are firm, not runny.
  4. For each serving, place about 1/3 cup beans on plate with egg tart. Serve with salsa, cheese, avocado slices and cilantro.

Tuesday Tangents

Since we’re looking at the last week to wear your summer whites, let’s stick with that theme! Winter whites, see you soon.

Fashion:

It’s in the upper 90’s this week, so everything is light and airy if you plan to be outside…

Food:

White Bean Dip

via my columbian recipes

Ingredients

  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 2 garlic cloves
  • 1 tablespoon lime juice
  • ¼ cup olive oil
  • 2 tablespoons fresh cilantro, chopped
  • ¼ cup chopped red bell pepper
  • 1 scallion, chopped
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon dried oregano
  • ¼ teaspoon ground cumin
  • ½ teaspoon paprika
  • Crushed red pepper to your taste

Directions

  1. Take 2 tablespoons of the cannellini beans and set aside for later use.
  2. Place all the ingredients in the food processor and mix until well combined and smooth.
  3. Transfer the dip to a serving dish and top with the beans you set aside and fresh cilantro.

Fun:

Paint some items in your house white. Spray paint for ceramics works wonders on outdated vases!

 

Kale Salad with Balsamic Vinaigrette

After filling an entire garbage bag with weeds (still not finished) the last thing I wanted to cook wanted was a heavy meal. Gotta love a good salad recipe, really gotta love a good KALE salad recipe. Made this last night and knew I needed to share ASAP! You know it’s good when hubs goes back for a second round of salad!

Kale Salad with Balsamic Vinaigrette

Salad:
  • 8 oz kale
  • 1/2 cup slivered almonds
  • 1/2 cup golden raisins
  • 4 ounces reduced fat feta cheese, crumbled

Balsamic Vinaigrette:

  • 4 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon kosher salt
  • Fresh ground pepper
  • 1/8 cup extra virgin olive oil
Instructions
  1. Place salad ingredients in a large bowl.
  2. Put all of the vinaigrette ingredients in a small bowl. Whisk until completely emulsified.
  3. Pour vinaigrette over salad and toss until fully coated.
  4. Devour.

Tuesday Tangents

Thank you everyone for the calls and texts about Wilson yesterday. He’s home and we’re just to monitor his potty habits. He ate a beef rib bone, which can splinter, and they had to check for big chunks that could pierce his insides. So far, so good, but we’re keeping an eye on him. We can tell he’s not feeling good since he’s slow moving and rather lazy.

Onto your regularly scheduled programming. This week I’m going with a Mexican theme, because that’s all I want to eat lately.

Fashion:

While not “mexican”, there’s something about bright colors that just makes you want a margarita and that’s close enough by me…

 

Food:

Chicken enchiladas!

Chicken:

  • 1 packet ranch dressing mix (dry)
  • 1 packet low sodium taco seasoning (or homemade)
  • 3 chicken breasts
  • 1 cup water

Cook in crock pot on high for 6 hours. Shred.

Enchiladas:

  • Shredded chicken
  • 2 cups queso fresco, divided
  • 10-12 corn tortillas
  • Chipotle enchilada sauce, divided
  • Cilantro
  • Avocado
  • 1/2 cup sour cream (reduced fat)
  • 1/2 cup canned creamed corn

Heat oven to 400F. Pour 1/2 sauce into bottom of 9×13 baking dish. Mix chicken and 1/2 cheese. Spoon mixture into each tortilla and roll. Place roll seam down into baking dish. Repeat. Top enchiladas with remaining sauce. Top with remaining cheese. Bake 20-25 minutes. While baking, combine sour cream and creamed corn (corn crema). Dice avocado and cilantro. Once enchiladas are out of the oven, top with corn crema, avocado and cilantro. Chow down.

Fun:

Hahahaha…gotta love this…

Orange Beach Restaurant Recommendations

As promised…I always like to give a food review of the places I’ve been. I can only give you my opinion on what I ate, nothing more, nothing less.

Cobalt

This is a great little spot with fantastic views! I love that no matter your seat in the house you can see the water. Wine pours were heavy and the service was excellent! Our server was a pastry chef and when we passed the dessert counter on our way out (after we said no to dessert) we all regretted that decision.

Try:

  • Firecracker Shrimp: Lightly dusted bay shrimp, fried & tossed in our spicy remoulade sauce.
  • Blackened Tuna: Served over our house salad blend, lightly tossed in a Champagne citrus vinaigrette with candied Baldwin County pecans, crumbled goat cheese, orange segments & house pickled vegetables.

The Gulf

Hands down, best view & atmosphere. Super family friendly, all outdoor seating, fantastic food. Faux antlers made from bike seats and handlebars, reclaimed wood for bench and chairs, dolphin sightings, hand cut (aka boardwalk) fries, malt vinegar for my fries, daily changing menu, ALL WINS! Be sure to order the fries!!!

Try:

  • Perdido Mojito: Made with local Calamondins
  • Fried Grouper Sandwich: Lemon dill sauce, lettuce & tomato on toasted brioche
  • Fresh Cut Fries

Cosmos

Cosmos is named after their mascot dog, Cosmo, an adorable black lab that is featured all over the restaurant. You won’t have a view, but good food is in store. Outdoor seating options, which I’m always a fan of! There always seems to be a silly long wait here since they don’t take reservations or call ahead. We waited two hours, but could order apps and drinks at the bar which made the time pass quickly.

Try:

  • Firecracker Shrimp: Lightly dusted bay shrimp fried & tossed in a spicy remoulade sauce.
  • Calamari: Lightly dusted, flash fried & served with marinara
  • Sesame Seared Tuna: A 6 oz. filet of tuna coated with sesame seeds and seared. Served over a bed of our house greens tossed with sun-dried cranberries, toasted sunflower seeds & crispy noodles in a gingered soy vinaigrette
  • Cosmo’s Banana Fritters: Fresh, ripe bananas battered, fried & dusted with cinnamon & sugar. Served with vanilla ice cream & a chocolate banana cream sauce.

 

Tuesday Tangents

Back to the grind…no beach theme this week. Since I’m in serious detox mode (thanks a lot vodka) I thought I’d do a healthy theme…

Fashion:

Food:

My new favorite go-to lunch. I seriously see myself eating this once a week. I would eat it more if I wasn’t so afraid of mercury poisoning! Easily made paleo, if that’s your jam.

Avocado Tuna Salad

Ingredients:

  • 1/2 medium ripe avocado
  • 1 can wild caught solid white tuna in water, drained
  • Juice from 1/4 lime
  • Salt, pepper, cayenne to taste

Mix all of that business together, let it marinate for an hour if you can stand to wait and chow down. A quick, easy, nutritious, cheap lunch! Better than ANY salt cuisine lean cuisine.

Fun:

Try to get out one night this week for a walk or run…find a new neighborhood to roam around in. My favorite Saturday morning routine is to pack up hubs & pup and drive to a new neighborhood for a 4-5 mile run. It’s so much fun not being on your typical route, exploring, looking at real estate and possibly even challenging yourself with new hills! Do it to it…