Tuesday, February 9, 2016

Wine & Cookies

Wine & Cookies



Last week, I purchased 4 boxes of Girl Scout Cookies. I told myself I did it for the kids, but the ugly truth was that half a box of Thin Mints were already gone by the time my 20 minute commute home was complete.  The other half, was consumed later that evening, washed down by a few glasses of wine, which I think is a perfect pairing. Apparently, Elle Décor agrees with this sentiment and created their own list of recommended styles and brands of wine to pair with each type of cookie. Check out the article for their brand picks…otherwise you get the idea above.



Tuesday, February 2, 2016

Super Bowl Feasting: Set Up the Nacho Bar!



From What’s Gabby Cooking, here’s the how-to for the perfect nacho bar set up.  I can’t think of a single person that doesn’t like nachos, and providing a bar with a major selection of toppings ensures that, guests can make them to their liking. Best of all, very little cooking or prep is needed.
After you get the chips and toppings of your choice together, make the sauce:
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
3/4 pound shredded cheddar or pepper jack cheese,, about 2 1/2 cups
In a medium sauce pot, melt the butter and add the flour and whisk to combine. Cook the flour for 2 minutes and then whisk in milk. When the milk comes to a rolling boil, stir in the shredded cheese and stir to combine. Once smooth, remove the cheese sauce from the heat and set aside.
Garnish with toppings. I like:
Various salsas
Guacamole
Sour Cream
Jalapeños
Green onions
Cilantro
Black and Refried Beans
Pepper Jelly
Ground Beef, Shredded Chicken or Carnitas


Thursday, January 21, 2016

The Curated Kitchen: Etsy Shop Spotlight on MzBetsy


If you’re crazy for a good cheeseboard like I am, you’ll appreciate these handmade personalized engraved cutting & cheese boards from the MzBetsy workshop in Austin, Texas. These boards are beautiful and durable and make for a beautiful/fun addition to your kitchen.










Tuesday, January 19, 2016

Keep Cozy with Woolrich

Keep Cozy with Woolrich



I’m a sucker for a quality, comfortable blanket. Woolrich designs functional, comfortable and durable blankets and other sportswear and outerwear using traditional fabrics. As the oldest continuously operating woolen mill in the United States, the Woolrich Mill provided wool blankets to Civil War soldiers, and continues to produce some of the country's finest wool blankets today.  Great for a lazy cabin day by the fire, a picnic blanket for the beach, or a camp blanket for crisp nights, these blankets are warm, sturdy and beautiful. I’ll take one in every color please!

Friday, January 15, 2016

Closet Case

Closet Case





I always feel the need to purge all the junk and clutter out of my house after the holidays. It seems like every year we just accumulate more and more “stuff” until it overwhelms me and I have to do a massive cleaning. This usually begins in my closet and then spreads out to the rest of the house. My Domaine has a great article on pro tips for closet orderliness, which I would encourage taking a look at here. The rest of the goodies above are helpful for easy organizing. Happy Friday.

Wednesday, January 13, 2016

Massaged Kale Salad With Cherries, Pistachios & Grilled Flank Steak

I love steak…it’s truly one of my favorite foods, although I try to limit my consumption of red meat to once or twice every week or so. However, since this salad is packed with so many other great nutritious foods, I think I can certainly make steak a more frequent dinner dish. 


Ingredients
Steak:
1 lb. flank steak
1 Tbs. olive oil
Montreal steak seasoning
Salad:
2 bunches of dino kale, de-stemmed and chopped into ribbons
1/2 medium red onion, peeled and chopped
2 cups cherries, pitted and cut in half (this tool is useful for pitting cherries)
2 avocados, seed and skin removed and sliced thinly.
5 sprigs of mint, chopped
1/2 cup pistachios
Tbs of hemp seeds
Dressing:
Juice of two large lemons
1/3 cup of olive oil
Instructions
1.Rub your steak with olive oil, and season it liberally with steak seasoning. Set it aside and allow for it to come to room temperature. Get your grill ready.
2.Whisk together the lemon juice and olive oil for your salad dressing and set aside.
3.Add kale to a large salad bowl. Pour the dressing over the kale and using clean hands, massage the dressing into the kale leaves. This will soften the leaves and allow them to absorb some of the dressing.
4.Assemble the salad by adding the onion, pitted cherries, avocado, mint, pistachios and help seeds.
5.Add the steak to a hot grill and cook for 3 minutes a side, making sure not to overcook. Use your best judgement depending on how thinly cut your meat is. You don't want to overcook it. The goal is to get a nice medium rare. A meat thermometer might be helpful here. Once done, remove the steak from the heat and allow it to rest for a couple of minutes.
6.After the steak has rested, slice it up and arrange it on top of the salad. Serve and enjoy!

Friday, January 8, 2016

Warm Brussels Sprout Salad With Roots, Radishes & Toasted Coconut

January. Time to kick the bad eating habits to the curb and drink (a lot less) eat clean and get back to my regular exercise regimen. This beautiful warm salad if packed with loads of colorful veggies and plenty of color. Happy New Year...let’s make is a healthy one.  



Ingredients
Salad:
1 lb brussels sprouts, shredded in a food processor
1 tbs coconut oil, melted
2 cloves of garlic, pressed through garlic press
salt + pepper (to taste)
1 watermelon radish, thinly sliced
1 red beet, thinly sliced
1 carrot, thinly sliced
1/4 cup red onion, thinly sliced
1 cup wide chip coconut, toasted
1/2 cup roasted & salted macadamia nuts, roughly chopped
Dressing:
1/3 cup orange muscat champagne vinegar (you can swap this out for ACV or balsamic to make it Whole30 legal)
1/2 cup olive oil
1 tbs dijon mustard
Instructions
1.Preheat the oven to 450 degrees. Line a baking sheet with aluminum foil and set aside.
2.Shred your bussels sprout in a food processor, using the grater attachment. Place them in a mixing bowl with the pressed garlic and the melted coconut oil. Toss until all the sprouts are coated with coconut oil. Add salt and pepper to taste.
3.Pour the coated sprouts onto the lined baking sheet and allow the sprout to roast for 15-20 minutes, checking on them and tossing them every 5 minutes. Once the sprouts have softened and are lightly crispy, they are done and you can remove them from the oven.
4.While your sprouts cool slightly, make up your dressing. Put the vinegar, olive oil and mustard in a mason jar with the lid on. Shake vigorously until all of the ingredients come together. Pour this dressing over your warm sprouts and toss. Transfer the dressed sprouts into a large salad bowl.
5.Layer the onions, carrots, beets, and watermelon radish on top of the dressed sprouts. Top the whole thing with toasted coconut chips (you can either buy them toasted, or simply toast them up in a pan over the stove. Just watch them and toss them frequently so that they don't burn) and the chopped macadamia nuts. Serve and enjoy!


 

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