Fall is officially here…let’s celebrate!
Dupe details (look for less)!
Spicy Shrimp & Tomato Pasta
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- Roughly chop a handful of parsley leaves and sprinkle over top before serving.
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…
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)
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
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.
Take a walk to watch the leaves changing…it happens so fast! Such a blessing and miracle!
Gooooo Vols! Tis’ the season kiddos. Let’s do this.
Ham & Swiss Sliders
via chef in training…
- 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
- In a small bowl, combine mayonnaise and miracle whip.
- 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.
- Place rolls close together in a greased 9×13 pan until pan in completely full.
- 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.
- Rolls can be made a day ahead and stored in fridge until ready to bake.
Since we’re looking at the last week to wear your summer whites, let’s stick with that theme! Winter whites, see you soon.
It’s in the upper 90’s this week, so everything is light and airy if you plan to be outside…
White Bean Dip
via my columbian recipes
- 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
- Take 2 tablespoons of the cannellini beans and set aside for later use.
- Place all the ingredients in the food processor and mix until well combined and smooth.
- Transfer the dip to a serving dish and top with the beans you set aside and fresh cilantro.
Paint some items in your house white. Spray paint for ceramics works wonders on outdated vases!
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.
While not “mexican”, there’s something about bright colors that just makes you want a margarita and that’s close enough by me…
- 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.
- Shredded chicken
- 2 cups queso fresco, divided
- 10-12 corn tortillas
- Chipotle enchilada sauce, divided
- 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.
Hahahaha…gotta love this…
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…
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
- 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.
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…
Another beach themed week…sorry kids. It’s all that’s getting me through this week.
1 packed cup mint leaves
1 cup water
1 cup fresh lime juice
1 cup superfine sugar
1/3 cup white rum
Purée all ingredients in a blender until smooth. Skim off any foam, then pour the mixture into molds. Freeze for an hour, then insert the popsicle sticks (if the popsicles aren’t firm enough, wait a little bit longer). Freeze until the popsicles are firm, overnight or up to 24 hours, depending on the size of your molds.
Eating those bad boys above are sure to be fun in their own way!!! You know what else is fun? Hammocks…this one to be exact. Hubs, can you make this for me???
With a beach trip
quickly slowly approaching, I’ve got serious vacay brain. All I can think about is sundresses, wedges, beach hair, neon nails, sleep and fabulous food.
Is there anything more beach-like than ceviche?
Recipe via foodnetwork
- 1 lb halibut fillets (or use a mixture of fish and shrimp) OR 1 lb sea bass fillets (or use a mixture of fish and shrimp) OR 1 lb red snapper fillet (or use a mixture of fish and shrimp)
- 5 -6 limes (Enough Juice to cover fish)
- 1 cup diced fresh tomato
- 1 green pepper, sweet, chopped
- 4 tablespoons chopped parsley or 4 tablespoons chopped cilantro
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon oregano
- 2 jalapeno peppers, chopped (or more to suit your taste)
- 2 tablespoons white vinegar
- 1 medium onion, finely chopped
- 2 tablespoons fresh cilantro, chopped
- 1 dash Tabasco sauce
- lettuce leaf (to line serving bowls)
- avocado (optional)
- black olives, sliced (for garnish) (optional)
- Dice the fish (approximately 1/2-inch dice if using shrimp use cleaned shrimp).
- Marinate fish in the lime juice in the fridge overnight (this step cooks the fish).
- Stir often.
- Pour off most of the lime juice (just leave it moist).
- Add remaining ingredients except lettuce, avocado and olive. Do this preferably a few hours before serving & refrigerate.
- Toss well and arrange in individual serving bowls that are lined with the lettuce leaves.
- If you wish garnish with sliced avocado and sliced black olives.
I seriously cannot wait to build a sandcastle at the beach. True story. Kid at heart…
Let’s talk 4th of July happiness!
How adorable are these patterned dresses? I want them both!
For shiggles… ‘murica!
How about a good side dish for this week?
Makes about six cups of slaw
2 heads of broccoli
1/2 cup thinly sliced almonds, toasted
1/3 cup dried cranberries
1/2 small red onion, finely chopped
1/2 cup buttermilk, well-shaken
1/3 cup mayonnaise
2 tablespoons cider vinegar
1 tablespoon sugar
3 tablespoons finely chopped shallot
Trim broccoli and cut it into large chunks. From here, you can either feed it through your food processor’s slicing blade, use a mandoline to cut it into thin slices, or simply had chop it into smaller pieces. I used the stem and the flowerets, but if you have a broccoli stem aversion you can just use the tops.
Toss the sliced broccoli with the almonds, cranberries and red onion in a large bowl. Meanwhile, whisk the dressing ingredients in a smaller one, with a good pinch of salt and black pepper. Pour the dressing over the broccoli (if you’ve skipped the stems, you might not want it all; I otherwise found this to be the perfect amount) and toss it well. Season well with salt and pepper to taste.
Go out and buy Cards Against Humanity ASAP! Do you love Apples to Apples? How about a super inappropriate version of Apples to Apples? Yup…right up my alley. Can’t wait to play it again this weekend! Boom!
Happy 4th y’all!
Confetti cake. No seriously, will someone make me one. I’m hungry. Confetti cake makes my inner 5 year old self really happy.
Last night I hosted the neighborhood ladies bunco group at my house. Bonus of having baby sister in town? She can vacuum while you’re at work. I thought I would share all of my recipes from last night since they were all gobbled up!
Everything is “semi-homemade”…my favorite.
Baked Spinach Artichoke Dip
Served with tortilla chips. Recipe here.
Meatball Popovers with Marinara
- 1 can flaky biscuits
- 10 frozen cooked turkey meatballs, thawed, each cut in half
- 2 string cheese, each cut into 10 pieces
- 1 Tbsp parmesan cheese
- 1/2 tps Italian seasoning
- 1/4 tps garlic powder
- 1 cup marinara sauce, heated
- Heat oven to 375°F. Cut each biscuit in half.
- Place 1 meatball half and 1 string cheese piece in center of each. Wrap dough around meatball and cheese, pressing edges to seal. Roll into ball and place on ungreased cookie sheet.
- Sprinkle evenly with Parmesan cheese, Italian seasoning and garlic powder.
- Bake 20 to 25 minutes or until golden brown. Serve warm biscuits with warm marinara sauce for dipping.
Turkey, Swiss & Pesto Ciabatta Sandwiches
Mini ciabatta rolls topped with pesto then toasted. Top with turkey and swiss.
Sabre brand (keeping it easy). Served with Gluten Free & Wheat Crackers.
Hornet’s Nest Cake
- 1 pkg. instant vanilla pudding (3.4 oz.)
- 1 box yellow cake mix
- 12 oz. butterscotch morsels
- 1 c. chopped pecans
- 2 cups coconut almond milk
- Heat oven to 350. Mix pudding and cold milk until well blended. Mix in dry cake mix.
- Pour into a greased 9 x 13 pan. Drop the morsels evenly over the mixture then top with the nuts. Bake for 30 minutes.
I had two events with a small amount of people at each. I divided this mix into 2 – 8″ round cake pans. I allowed the first one to fully cool before transferring to cake stand. I placed the second one in the fridge (covered) until the next event (2 days later). Both cakes were a hit!