On Our Table Tonight: Spicy Mussels and Shrimp

Alright y'all, tonight we combined two of our favorite seafoods (shrimp + mussels) for the sake of compromise and yumminess.

I'm pairing mine with quinoa and he's going big time with  linguine. Must be nice to be a dude, right?

Tonight I'm cheating on Pinterest because Giada had what I needed, and that is this recipe. Isn't she gorgeous, though? Seriously. I want her hair stylist ... and the ability to eat pasta and look like she does.   Anyway, here it is:



What You'll Need:

Olive Oil (1/4 cup)
Garlic Cloves (5, minced)
Bay Leaves (1-3, as desired)
Crushed Red Pepper Flakes (1 teaspoon)
Dry White Wine (1 cup)
Diced Tomatoes (1 can - 28 oz)
Mussels (24, about 1/2 pound, debearded)
Large Shrimp (20-30, about 1-1.5 pounds, peeled, deveined, butterflied)
Fresh Basil Leaves (1/2 cup, torn)
Warm Crusty Bread

Notes:
*Can add on anything to adjust tastes, add chili paste for heat level (if you want to be so inventive like us). 
*Cilantro and shallots would be good, too.
*We used fire-roasted tomatoes and lots lots more red pepper flakes and about 7 cloves garlic.

                                    

The Steps You'll Take:

1. Heat the oil in a heavy large pot over medium heat. Add the garlic, bay leaf, and crushed red pepper. Saute until the garlic is tender, about 1 minute. 

2. Add the wine and bring to a boil. Add the tomatoes. Bring to a simmer. Simmer until the tomatoes begin to break down and the flavors blend, about 5 minutes. 

3. Stir in the mussels. Cover and cook until the mussels open, about 5 minutes longer.

4. Take some tongs, transfer the opened shellfish to serving bowls (discard any shellfish that do not open). 

5. Add the shrimp and basil to the simmering tomato broth. Simmer until the shrimp are just cooked through, about 3 minutes.

6. Divide the shrimp and tomato broth among the bowls. 

7. Serve with the warm bread.

Recipe courtesy of: Giada de Laurentiis for the Food Network


That's all there is to it. Thanks for reading and supporting my effort here on the blog. I'm having a fabulous time writing again.

Not mentioned in the recipe is our secret ingredient: Adorable Sous Chefs! Meet Boone and Baier, our sweet boys!

Everything is better when these guys are around!

Cheers, darlings,

B

Dinner Tonight: Pasta Fresca with Proscuitto, Peas and Tomatoes

I just adore Pinterest. It's inspiration and ideas in cute little squares. 

Pinterest also makes me hungry. Really hungry.

And aren't all the pretty pictures of food just delightful? They beckon me to click them and answer the perennial question, "What's for dinner?"

Well, tonight was no exception, I tried another Pinterest recipe that Val SoCal pinned. The recipe links back to this blog: Taste For Adventure. 

Last time, the Pinterest recipe was a huge hit and round two was brilliant likewise.

Pasta Fresca with Proscuitto, Peas and Tomatoes

What You'll Need:

(9 oz.) Fresh Pasta (Toscano and Sons in West Atlanta is a great place to get it)
(3 oz.) Proscuitto thinly sliced
(1 cup) Cherry Tomatoes
(4 tablespoons) Good Olive Oil (love love Bella Cucina)
(one medium) Shallot
(3 cloves) Garlic
(1/4 cup) Mint
(1 pinch each) Coarse Salt and Freshly Ground Pepper
Parmigiano-Reggiano (grated, for topping, if desired)



The Steps You'll Take, All Six of Them:

(Prep: Chop the shallot, garlic cloves, mint, cherry tomatoes and proscuitto.)

1. Bring a pot of salted water to a boil.
2. In a skillet, heat 2 tablespoons of oil and add the chopped shallot. Toss those around until they brown, about three minutes. Add the garlic and allow that to develop, about 30 seconds.
3. Add the sliced proscuitto and sauté until it starts to crisp, 2 minutes.
4. Add peas and tomatoes, and sauté until the peas brighten up. Season with salt and pepper.

Step by Step

5. Cook pasta until al dente. Keep about a 1/2 cup of pasta water on the side. Drain pasta and transfer it to the skillet.
6. Toss it all around to coat. Add the reserved pasta water. Add the remaining two tablespoons of olive oil.
7. Toss to coat. Serve with the chopped mint garnish.

There it is, y'all!

On the Side:

We paired a light salad with our entree: Arugula, shaved parmigiano-reggiano and a lemon pepper vinaigrette I made from scratch. It was a perfect compliment to the pasta.

Vino:

We found this wine at Holeman and Finch. It's a Chateau Les Angres, 2010 Bordeaux. It's delicious.

Cheers to great love, life, and food,

B

5 Things I'm Head Over Heels About Right Now

Hey everyone!!! Long time, no blogging.

Exams and traveling are done for now and I can get back to it. I thought that perhaps my current "Top Five" might be a fun post!

Without delay, these are the top five things that I just can't get enough of at the moment!!


 1. Green Tea: 

     Just about every morning we stop by our local Starbucks for coffee and tea. Now, I'm a huge fan of both, but lately green tea has been my go-to source for antioxidants and caffeine and tasty-goodness.

     At home, I'm left to my own devices when it comes to tea brewing. I usually prefer taking my tea hot at home (idk, it's comfy). I have been making the Tazo Green Ginger tea for when I'm getting ready or studying or whatever it may be. It's seriously probably my favorite green tea.

     Please let me know if you have other green teas that are good to try!! I don't discriminate, I try them all. And it must be said, my favorite hot tea to drink ever, especially in lieu of a latte, is Earl Grey. :)

2. Elizabeth McKay:

     Elizabeth McKay is a great contemporary brand that has what I like to call a "preppy-chic" esthetic. It's reminiscent of Tory Burch, but more traditional when it comes to clothing. With ruffly collars, sophisticated detailing, and beautiful fabrics, Elizabeth McKay is a brand you can from wear to work, out to play and to the sunny shores of Sea Island.

    Here are some of my favorites:

countryclubprep.com

elizabethmckay.com

     There are also pretty ruffled dresses perfect for a steeplechase event, easter or dinner. I just love wearing these; I feel put together without trying too hard. I think that's what I love about the brand, really. The relaxed, classy look is undeniably southern. The Elizabeth long-sleeved shirt (at left) is probably my favorite shirt in my closet.

     You can throw one of these shirts on with white jeans, or shorts, or tuck one into a skirt, or wear under a blazer and you immediately look chic. And the best accessory to go along with the shirt is a mimosa - who doesn't love that?

scoopcharlotte.com

     Where to find: In Atlanta, I would go to Tootsies (an institution) in the Shops Around Lenox as they have a great selection and Poppy's of Atlanta at East Andrews has Elizabeth McKay as well. If you're at The Cloister (lucky you), the Cloister shop always has fantastic pieces from the collection.

Online, I'd visit these places:
Country Club Prep
Tuckernuck
Elizabeth McKay

3. Detox Juice at Whole Foods:

     I used to creep around Whole Foods looking at the juice bar area (usually in the back) with fear. I didn't really understand the juicing concept and told myself I wasn't cool enough to walk up there. Now, I pretty much sprint to it.

Here's why:

    I truly swear by the benefits of detoxing throughout the week. It's so good for you, it's filling and you you receive the benefits of so many fruits and veggies without having to try hard at all. The Whole Foods in Buckhead had a "detoxifier" juice on the reg that, if you ask sweetly, (and pay $20), they will put in a half-gallon jug for you to take home for the week.

    That's four 16oz. servings of Detoxifer, or four days worth. It's awesome. There's grapefruit, lemon, apple, ginger and oranges in the drink. Admittedly, ginger takes some getting used to, but it's a sweet tooth fix that's SO good for you. It is perfect for that snack feeling you get in those weird lulls of the day and you can satisfy it while knowing you're being healthy and doing something good for your body.

 
4. Wedges:

     I'm one of those girls that really values the power of heels and I love wearing them, but not unnecessarily. I'd rather be comfortable and I know that flats are usually not that appealing, particularly when you're going out. That's where wedges come in. They are your one stop shop for everything spring-summer. I love them.

     Who wants to wear heels to a summer concert? Or an outdoor wedding/cocktail/derby/party that calls for sundresses (ew, grass on your heels)? Who wants to fall down walking from Five Paces to 8 Traxx?

     Not this girl.

Here are my picks so far:

Nordstom. Pelle Moda "Dana'" Wedge in coral

Zappos. Lilly Pulitzer "Picture Perfect Wedge

Tory Burch "Ida" Wedge

Michael Kors "Giovanna" Wedge

Piperlime. Steve Madden "Haywire" Wedges

Kate Spade "Dabney" Gingham Wedges

Aren't they pretty? I'm of the mind that you need mainly a neutral pair (or two), a pair you can take wherever and not worry about, and a cute pair that's a different bright spring color.

Oh my goodness, I love. :)


5. Quinoa:

     My boyfriend makes fun of my quinoa eating because it's so weird, I know and because I eat it so much. Well, sorry I'm not sorry. <3

     Quinoa is a whole power grain that is just awesome. As a partially Italian gal, pasta is easily one of my favorite foods. Thanks to quinoa I eat pasta once a month rather than once a week.

My quinoa, arugula and avocado salad. 

     If you haven't cooked quinoa, it's seriously the easiest thing and it's very versatile. I like to cook it in low-sodium chicken stock to add flavor and I generally make about 2 servings at a time. I'll make it for dinner as a side one night and then throw the rest in a spinach or arugula salad the next day. It's so yummy.

Honorable Mention: The Luna Peanut Honey Pretzel bar. It's so delicious, it's sold out every time I try to buy one. It keeps hunger at bay, is usually my breakfast along with a banana or a grapefruit (and an iced green tea) and I just love it.

Cheers, darlings.
B

Pinterest Recipe: Proscuitto, Asparagus and Parmesan Angel Hair

In my humble opinion, whoever invented Pinterest is an absolute genius. I love that it provides countless hours of resort wear distraction and that sometimes, it even doubles as a dinner planner.

So yesterday, in the midst of the famed "go out somewhere, get delivery or cook" discussion, my handy dandy Pinterest app led me to this little gem of a recipe. My man loved it, so I thought I'd share.

I tweaked it a bit according to our tastes, making it a little healthier.

                                                                                                        Ingredients:

                                                                                 

8 ounces of angel hair pasta
2 tablespoons of olive oil
2 garlic cloves (or more, if you're us)

1 small onion, diced
About 1/2 bag of frozen peas

Sun dried tomatoes
3- 4 oz. of prosciutto, cut into strips
1 lb. asparagus, trimmed and cut into 1 inch pieces
3/4 of a jar of Arrabiata (or whichever pasta sauce you prefer, we like heat)

1/3 cup grated parmesan cheese

Black Pepper

Red Pepper Flakes

                                                                                                                                                                                                            

Chopped ingredients, ready for skillet.

 1. In a large skillet, on medium-high heat, cook the onion, garlic and olive oil until fragrant.

2. While that's going, prepare your proscuitto and veggies then toss this into the skillet as well. Sprinkle Red Pepper flakes. Cook until the asparagus is bright green, about 3 minutes or so. Save the sun dried tomatoes for later.

Garlic, onion and olive oil heating up.

3. In a large pasta pot, boil your water for the angel hair and prepare the pasta according to the directions on the box. 

4. Meanwhile, into the skillet, add the peas and the sun dried tomatoes.  Also add in 1/2 the jar of Arrabiata. Allow those to 

cook with the sauce and other ingredients few minutes.

5. Take a ladle and add just a little bit of the pasta water into the skillet. Drain pasta when done. The starch from the water helps everything absorb flavor.

6. Add the pasta into the skillet and the remaining 1/4 of the jar of Arrabiata, or all of it if you'd like. Let that hang out for a few minutes, or as you wish.

7. Top with freshly grated parmesan cheese and serve.

This pairs well with a light salad or is enough on its own. We thought it was delicious. 

Here is a link to the original recipe that inspired this one. We added veggies and opted for a spicy arrabiata that is a bit lighter rather than a heavy cream.

ValSoCal: Prociutto, Asparagus and Parmesan Spaghetti

Enjoy, buon appetito.

Cheers to Pinterest and sharing good food with those you love.

B