What if?

These are my IF girls.  I love them so.  We do LIFE together.

In February 2014 I attended the IF:Gathering conference here in Cville that drastically altered the course of my life.  I'm not saying that to be dramatic, I'm just speaking truth. The basic premise: If God is real, then what?  It spurred me on to open my Etsy shop to raise money to fight against hunger (kind of perfect since: a) I'm always hungry, and b) food is my love language).  And it planted the seed for this little tribe of women.

During IF:Gathering they introduced the concept of IF:Table.  Now food.  I love it so anything referencing spending time eating with friends?  YES.  Just YES.  Shauna Niequist (also: LOVE) spearheaded this and my friends and I ended up starting an IF:Table.  The idea is that community happens around the table.  You go deep when you are sitting around the table.  I have always felt this when we have friends over - we spend most of our time languishing at the table, long after we have finished eating.  Have you read Bread & Wine? You should.  My friend Shauna (stalker much?) wrote it and it was beautiful and lovely and all the things I love about food and people.  I feel like it is our manifesto/bylaws for our little IF:Table.

This was the day Graham was supposed to arrive in my arms.  But he is instead in Jesus' arms.  My girls celebrated me and my baby with a beautiful lunch at Pippin Hill.

So we started our If:Table Spring 2014 and we meet once a month around the table and share life together.  These beautiful women have become such a huge part of my life: encouraging me, supporting me, crying with me, and praying with and for me.  I am honestly crying as I write this because I'm just so thankful and blessed by these women.  I want us all to move onto the same culdesac and live out the rest of our lives in community.

So one of our loves is moving.  I am so heart broken but I know this what her family needs and I know she didn't make this decision lightly.  I will miss her desperately but the Lord has built a friendship that will last despite the 2000 miles that separate us!  I love you Amy and here's to Fort Hood to bring us back together :)

And now for the food.  In celebration of Amy's Texas roots, to which she returns, we had a Texas inspired meal.  Alas, I don't have the recipes and or the pics of the brisket that Cari made (Pioneer Woman - it was amazing) but I do have Amy's sangria recipe and Mere's Brussels Sprout Hash.  This meal was DIVINE!  (During dinner, btw, I received a call that my dad had been rushed to the hospital with chest pains and they stopped everything and prayed over my dad.  I mean.  I honestly can't even figure out what to say here. BLESSED.)

Amy's White Sangria

{Ingredients}
750 milliliters  dry white wine (Sauvignon Blanc) chilled
3 Tbsp fresh lemon juice
2  Tbsp superfine sugar
1 1/2 cups  peach nectar (Knudsen) or passion fruit nectar, chilled
1/2 cup  brandy
1/4 cup  amaretto
16 ounces  frozen peach slices
8 ounces  frozen mango slices
8 ounces  frozen strawberries
1 1/2 cups  club soda, chilled

{Instructions}
Dissolve sugar in lemon juice, brandy, and amaretto.  Add chilled white wine, peach nectar, and frozen fruit slices.  Let sit overnight. Add club soda just before serving.

Horrible pic, but don't hold that against this dish!

Mere's Brussels Sprouts Hash with Sweet Potato and Bacon
Serves 2 - (I suspect Mere doubled if not tripled this recipe since there are 7 of us!)

{Ingredients}
4 strips of bacon cut into 1" pieces
1 small onion diced
1 small sweet potato cut into 1/2" pieces
1 clove of garlic, chopped (have you tried the frozen garlic from Trader Joe's?  It makes my cooking so much faster and my hands far less stinky!)
1 lb Brussels sprouts, trimmed and sliced
salt and pepper to taste
4 eggs (this was served as a side dish to dinner so we omitted the eggs but I bet this would make a yummy breakfast!)
**UPDATE** Mere just informed me she adds a splash of balsamic vinegar right before serving!  I'm going to try it with the divine balsamic glaze from Trader Joe's!**

{Instructions}
1.  Cook bacon in a pan over medium heat and set aside.
2.  Add onion and sweet potato to the pan and saute until tender, about 5-7 minutes. (Everything cooked in bacon fat is better.)
3.  Add garlic and cook until fragrant, about 1 minute.
4.  Add Brussels sprouts and saute until tender, about 5 minutes.  Let sit until the bottoms start to caramelize, about 5 minutes.  Throw the bacon back in and season with salt and pepper to taste. **Add the balsamic vinegar at this point, should you so choose!**
5.  Create 4 small wells and in the hash and add the eggs, and cook until desired doneness.  You can also finish in the oven!

Thank you Jen, Mere, Amy, Cari, Bethanyanne and Karen for enriching my life in so many ways.  We will miss you Amy but there is always IF:Gathering Austin 2016!

I'm Back!

Boys in bow ties!

So yah, it's been busy.  We spent 3 out of 4 weeks in June traveling and the first week of July we had VBS!  This business has caught up to us as everyone has a cold - summer colds are for the birds.

The first trip was to California for some family time, beach time, cousin time and Disney time!  We took Owen and my nephew to Disneyland for the first time and it was a hit!  However, if you ask either of them, their favorite ride was the tram from the parking lot to the gates.  Awesome.

This picture was taken post Owen getting us kicked off a ride.  SWEET.  He was having a Mr. Monk moment and refused to sit in the seat so we had to get off the ride.  Other than that little incident, I'd say they liked it.  I think California Adventure was more their speed with Cars Land and Bug's Life.  Bug's Life had a ton of rides they loved - maybe we'll go back again??

Can we go back and hang out with these cousins?  They were so cute together!

In between trips we were home long enough to make THIS amazing salad.  My sister made it for us in California and it was so good, I had to make it too!  It is so light and summery - you MUST try it!

 

Watermelon and Arugula Salad

 Barefoot Contessa

Ingredients
1/2 pound baby arugula leaves
2 pounds seedless watermelon, 3/4-inch-diced (3 pounds with the rind)
1/3 cup good olive oil
1/4 cup freshly squeezed lemon juice (2 lemons)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2-pound chunk Parmesan cheese

Jer showing off his new BBQ apron.  We had grilled chicken with the Watermelon and Arugula salad - good job Chef Jer

Instructions

Place the arugula and watermelon in a large bowl. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Pour enough dressing on the arugula to moisten.

With a very sharp knife or a vegetable peeler, shave the Parmesan into large shards and sprinkle them on the arugula and watermelon. Sprinkle with salt and serve.

Our next stop on the Stephens American Tour was Louisville, Kentucky for a friend's wedding reception - we had so much fun celebrating Sarah and Matt!  LOVED her dress and wish I got a picture of her FABULOUS Jimmy Choos!

 Next stop, Stearns, Kentucky for a ride on the Big South Fork Railway!  We road an old steam engine ("Steamie" for those in the know) to an abandoned coal mine that the National Park Service now runs.  It was such a great trip!  Owen, and even Elliott, loved riding the train!

And the final stop of our tour was Jamestown, Tennessee!  We spent time with Jeremy's family and enjoyed a trip down memory lane.  I loved how excited Jeremy was to show us all the places he remembered with such fondness as a kid.

We stopped at Forbus General Store which opened in 1892.  When we rolled up there were several men on the stoop whittling wood, you can spy them off to the right.  Owen picked out a coon skin cap that Grandma Dar got him and he proceeded not only to wear it all day and to the family reunion, but to also call himself "Daniel Boone Owen."

Great summer so far but so ready to just be in Charlottesville!

Babies, Bread Salad, Back to School, and Brothers!

So, as most of you know, our little family of three is now a little family of four :)  We reached the one month mark and we are...surviving.  I think "surviving" is the best word to describe it as I am pooped, overwhelmed, re-learning the infant phase, and learning the terrible two phase!

The night I went into labor, the Jman made this amazing Greek Panzanella - or bread salad.  I couldn't get enough of of it - delish!  J, out of necessity, has become very adept in the kitchen.  I am one lucky girl!

Greek Panzanella
Barefoot Contessa

Ingredients
Olive Oil
1 small French bread or boule, cut into 1 inch cubes (6 cups) (I think Jman just used a left over end of a baguette)
Kosher salt
1 hothouse cucumber, unpeeled, seeded, and sliced 1/4" thick (we didn't seed it)
1 each red and yellow bell pepper, large diced
1 pint cherry or grape tomatoes, halved
1/2 red onion, sliced in half rounds
1/2 pound feta cheese, cut into 1/2" cubes
1/2 cup calamata olives, pitted

For the Vinaigrette 
2 cloves garlic, minced
1 tsp dried oregano
1/2 teaspoon Dijon mustard
1/4 cup red wine vinegar
1 tsp salt
1/3 tsp freshly ground pepper
1/2 cup olive oil 

Instructions
1)  Heat 3 tbsp olive oil in a large saute pan. Add the bread cubes and sprinkle with salt; cook over low to medium heat, tossing frequently, for 5 to 10 minutes, until nicely browned. Add more olive oil as needed.
2)  Place the cucumber, red pepper, yellow pepper, tomatoes and red onion in a large bowl.
3)  For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, 1 teaspoon salt and the pepper in a small bowl. While still whisking, add the olive oil and make an emulsion.
4)  Pour the vinaigrette over the vegetables. Add the feta, olives and bread cubes and mix together lightly. Set aside for 30 minutes for the flavors to blend. Serve at room temperature.

If you are close to your due date, try this bread salad!  

Look at me: so hopeful that on Saturday night/Sunday morning we would welcome our new addition...little did I know that the madness would continue four 44 more hours.  Swell!

I went into labor on Saturday night, but Mr. Man wasn't ready to make his appearance until Monday night - good times!  So we took two "before" pictures...The above picture was taken Saturday night - we headed to the hospital but were sent home three hours later as I had made no progress.  Please note: the contractions were strong enough that NO SLEEP occurred for 44 hours...so fun!

We made it past triage!

We attempted the hospital once again on Monday morning - only after laboring at home with Owen playing "Mommy Tunnel" (I was on all fours during contractions and he mistakenly thought I was playing a game) and saying "mommy feel better?" 

He's here!  And I'm feeling no pain!

Once I finally got the epidural, it was smooth sailing.  We were admitted around 11 and Elliott Edward Stephens, 7 lbs, 12 oz, 20 inches was born at 6:04 PM.

Happy Daddy!  His first day of lectures are the furthest thing from his mind!

If only sleep came this easily in the wee hours of the morning when NO ONE should be awake!

This picture cracks me up - J had already started school, but this was his first day of actual lectures.

We are blessed in so many ways!  We have two healthy little boys, Jeremy has a great schedule with school, and our families have dropped everything to help us out.  When I am frustrated that Owen is screaming at me because he wants to take his toy crane in the shower, or Elliott is refusing to sleep at 4:50 in the morning, I count my blessings and think of this picture:

Love these little boys!

I Heart Farmers Markets

First of all, this baby is coming sooner than I thought.  We rolled right over the one month mark yesterday and I might have thrown up in my mouth a little bit.  Is that gross to say on a food blog?  Sorry for those of you who are feint of heart.  Seriously, who moves at 32 weeks pregnant with a toddler??  This unpacking thing is for the birds.  Hopefully B2 is nice and cozy in the womb and gives us at least another three weeks so we can feather the nest!

Second, we took a break from unpacking and checked out the C'ville Farmers Market - AMAZING.  And it is not just because I am used to the v. sad Little Apple Farmers Market.  This market rivals what we used to see in the DC Metro area - it was huge!  There were a plethora of vendors and a fabulous selection of fruits and veggies!  My one complaint is that there isn't a single organic stone fruit farmer.  As peaches and nectarines are on the "dirty dozen" list, I try to buy organic.  Alas, I resorted to organic California stone fruit from Whole Foods...not my first choice, obvi.

Anyfood, I made this YUMMY corn salad tonight from corn and basil we bought at the market.  I used my new "Food Network" app for the iPad - so fun!  And of course it is an Ina gem :)

Fresh Corn Salad

The Barefoot Contessa Cookbook ~ serves 4-6

Instructions
5 ears of corn, shucked
1/2 cup small-diced red onion (one small onion)
3 Tbsp cider vinegar
3 Tbsp good olive oil (do you think my Kirkland Brand EVOO qualifies as "good?")
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 cup julienned fresh basil (I didn't use such a large amount and it was still delish)

Directions

In a large pot of biling salted water, cook the corn for 3 minutes until the starchiness is just gone.  Drain and immerse it in ice water to stop the cooking and set the color (I'm not too concerned about setting the color - but apparently Ina is...).  When the corn is cool, cut the kernels off the cop, cutting close to the cob.  (The best way I've found to cut corn off the cob is to stand it on the stem end in a bowl and cut down - avoids a serious mess.)

Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt and pepper.  Just before serving, toss int eh fresh basil.  Taste for seasonings and serve cold or at room temp.

Tomorrow I will share the recipe for these yummy chicken burgers!  Owen even liked them :)

Girlfriends' Weekend, Part 3 and Finale!

Okay, final installment of Girlfriends' Culinary Weekend! To go along with the Grilled Stuffed Peppers, Meg made Crispy Fried Potatoes and Pork Tenderloin.  The pork tenderloin recipe I am very familiar with as it is my mom's recipe (and the yummiest, easiest marinade ever).  But the crispy fried potatoes - what the what??  SO AMAZING.

I shy away from frying.  I am a nervous nelly about: a) all the grease; b) the amount of oil you have to use (for some reason, it seems so wasteful to me); and c) it is just not a healthy option.  HOWEVER, I will be making giant exceptions for these babies!  They were salty and crispy on the outside and tender and delish on the inside.  YOU MUST TRY THESE!!!

Crispy Fried Potatoes  

Serves 4

Ingredients

4 medium baking potatoes (Meg likes Yukon Golds)

3 cups oil (This is Meg's best guess at the amount; enough to cover the potatoes in the pan. She use a combo of canola and extra virgin olive; canola fries better but she loves the olive oil flavor and so did I!)

2 – 3 cloves fresh minced garlic

Salt (Meg prefers kosher or sea salt)

Instructions

Heat the oil over medium high heat in a wide sauce or sauté pan until very hot. Cut the potatoes into 1-inch cubes. Add garlic to oil and cook briefly and then add potatoes.  Cover and cook on medium high/high for approx. 15 minutes.  Then take the cover off and finish frying until dark golden brown, about another 5 – 10 minutes. Remove from pan with a slotted spoon and drain on paper towels.  Put potatoes in a brown paper bag and add salt to your liking.  Shake potatoes in the bag and then serve immediately.

Meg says that the KEY is to re-use the oil 3 or 4 times, as it retains the flavor and gets better each time!

Meg carving up the piggy for our feast!

Okay, if you don't normally grill pork tenderloin, you need to get on board.  It is the easiest weeknight or dinner party main dish that takes little to no time but has the most amazing flavor.  You need to add this to your repitoire!   

Pork Tenderloin/Chicken Marinade

Ingredients

1 cup oil

1 cup soy sauce (I use low sodium)

1/2 cup balsamic vinegar (substitute red wine vinegar and use on chicken!)

4 cloves garlic

1 Tbsp rosemary

Tons of pepper

2 pork tenderloins

Instructions

Dump all the ingredients, save the pork, in a zip top bag and mix it together.  Add the two tenderloins and marinate overnight.  I have done it the morning of, but it is really better if you can let it soak up all the flava flave overnight.  

When you are ready to grill, pull it out of the marinade and pitch the juices.  I live in the world of pink pork, so this recipe is geared towards medium.  Heat your grill to medium.  Sear for one minute on all sides and then cook for 20 to 25 minutes.  (We check the temperature of the meat at 20 minutes.)  When meat thermometer reaches 137* in the meatiest portion, you are dones-o.  Pull it off and cover it with foil and let it rest for 5-10 minutes.  Cooked to 137* in the meatiest part will make the ends more done with the center more pink.  (Thank you Ina Garten for that little tip!)

**The perfect side (besides the crispy fried potatoes, of course, is Garlic Roasted Cauliflower!

Girlfriend's Culinary Weekend - Part 1

Lunch with the girls at Creekside Cellars

Over Memorial Day weekend, my loving hubs bought me airline tickets to meet up with my 7 oldest friends for a Girlfriend Weekend!  IT WAS FABULOUS!  The last time all 8 of us were together was my wedding in 2008!

 

I love these ladies!  We spent the entire weekend catching up, eating, drinking delightful margs (for those who were not pregs, of course) and just enjoying spending time with one another!  Our gracious host, the other Megan, not only cooked every meal (with a smile on her face),  she also planned a little day trip for lunch in a little town in the foothills called Evergreen.  We ate at Creekside Cellars and I wish I could have lunch there every Saturday with the girls! 

 

I ordered the heirloom tomato caprese salad with 12 year aged balsamic reduction - holy crap.  It was AMAZING.  And I am so glad I got it just for me!!  The rest of the ladies got a fig and prosciutto panini that sounded amazing, and then it didn't as I am pregnant and my taste buds flip flop that quickly!

Katie, Meg, Di and Steph prepping the food for dinner!

 Meg made such WONDERFUL food!  This post is dedicated to the stuffed mini peppers that were delish!!!

 

We had them as a side dish to yummy pork tenderloin (a marinade from my mom that I have been meaning to post!) but I think they would be fabulous as an appetizer as well!

 

The eight of us ate every last one of these puppies...with very little guilt I might add!

Grilled Stuffed Peppers (serves 4)

1/3 C -  1/3 less fat cream cheese

2 T chopped fresh cilantro

2 T light sour cream

8 mini bell peppers

2 T chopped green onions, more or less

2 T chopped shallots (mild onions worked for me)

1 1/2 T lime juice

Combine all ingredients save the mini bell pepers.  Halve peppers lengthwise and discard seeds.  Divide cheese mix among pepper halves.  Place peppers on grill rack coated with cooking spray over med. heat (I used a grilling pan placed on the rack).  Grill 7 minutes or until charred.

Stay tuned for fried potatoes and oatmeal buttermilk pancakes!

Please note Steph trying to sneak into the picture!

Party of One

One year for my sister's birthday, she got a PA system - the most random gift ever. I really don't remember why she wanted it or what she planned on doing with it. What I very clearly remember is the constant tormenting from dear sissy and my dad. When I would be in the front yard either washing the car, weeding, planting flowers, etc., they would position the PA system in the upstairs bathroom window and would turn the volume all the way up and repeat the following over and over, "Megan, party of One. Your table is ready." I do not know why they thought this was so funny or why I found it so irritating, but alas, that is what they did. And to this day when I sit down to a meal by myself, I hear my dad saying, "Megan, party of One. Your table is ready." The End.

Anyfood, J man was out of town for a week and so I had to motivate to cook for myself. When I was a "party of one" in Tacoma I often would have a glass (or two) of vino with Mission Tortilla Strips and Pace Picante Salsa - dinner of champions! Alas, as I am eating for two (no, not pregs, just breast feeding) I thought I'd step it up a notch and make something a wee bit healthier!

This fed me for several days, and then we used it as a side salad when my sissy and her fam came to visit us in the Little Apple! (Pictures to follow the recipe!)

Orzo and Roasted Vegetable Salad
Serves 6 (or a "party of one" several times) - Barefoot Contessa Parties!

Ingredients
1 small eggplant, peeled and 3/4-inch diced
1 red bell pepper, 1-inch diced
1 yellow bell pepper, 1-inch diced
1 red onion, peeled and 1-inch diced
2 garlic cloves, minced
1/3 cup good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound orzo or rice-shaped pasta
* For the veggies I just threw in what I had - get creative! As for the Orzo - don't go crazy, that stuff multiplies like you've never seen!

For the dressing:

1/3 cup freshly squeezed lemon juice (2 lemons)
1/3 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

To assemble:

4 scallions, minced (white and green parts)
1/4 cup pignolis (pine nuts), toasted
3/4 pound good feta, 1/2-inch diced (not crumbled)
15 fresh basil leaves, cut into julienne

Directions

Preheat the oven to 425 degrees F.

Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula.

Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.

For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta, and basil. Check the seasonings, and serve at room temperature.

~
For your viewing pleasure, some pics from my sister, brother-in-law, and favorite nephew's visit this past week!

Um, of course the boys are Angels fans! My sister and I grew up going to games with my dad. He had season tickets for years and years. My very favorite part of the game was getting ice cream sundaes in the little helmets. Or watching my mom cross-stitch...

How ferocious are O's swim trunks?! The Little Apple has a fabulous splash park. The boys were maybe a little too small for it, but they still had a great time playing in the water!

There was much time spent digging through cabinets we accidentally left open. I don't know why I still leave cabinets open when at the back of my mind, I know O will pull everything out. To me, it looks like Owen is saying to Will, "Can I get you anything else while I'm up here?"

And then Will had to go there with a ring in the face. Big bully. HOWEVER, I will concede that O has become a foffy (our family's term for pacifier) stealer, or, for that matter, a stealer of anything that Will had in his adorable little hands.

In the end, the boys had some good cousin time. I think O misses his big cousin; he has been a bit mopey in the morning. Sad for him. Maybe he needs a little brother or sister?! Or we need to move back to California!

Looking for a side dish?

Obviously, I do not mean that Owen would make a great side dish. I just thought this was a cute pic of my little buddy. The J Man is out of town this week, so Owen and I are going to take the time to really get to know one another...as if that isn't a daily occurrence as a stay-at-home mommy! I will admit that I'm a little freaked out that I am "it" for the week - esp'lly because little man is a) teething, and b) has a terrible cold. The second point means no play dates or time with other adults :( Alas, I am sure we will triumph over what appears to be a daunting week!


Alrighty then, this is the side dish that takes the cake! We made it when my mom was in town a few weeks ago and it is DELISH. (I feel like my descriptions of food are getting a bit redundant as everything is "DELISH" - alas, I am in a funk as I've officially been a stay at home wife/mom for a year now and I lack the outside academic stimulation that was a constant for 5.5 years!) Anyfood, it is super easy and quick and was the star of the show. We served it beside some yummy pork tenderloins that the J man barbecued and dinner was done!

Garlic Roasted Cauliflower
From "Barefoot Contessa - How Easy is That?"
Serves 6

Ingredients
1 whole head of garlic, cloves separated but not peeled
1 large head of cauliflower, trimmed and cut into large florets
4 1/2 Tbsp good olive oil, divided
Kosher salt and freshly ground black pepper
1/4 cup minced fresh parsley
3 Tbsp pine nuts, toasted
2 Tbsp freshly squeezed lemon juice

Instructions
Preheat oven to 450*.

Bring a small pot of water to a boil and add the garlic cloves. Boil for 15 seconds. Drain, peel, and cut off any brown parts. Cut the largest cloves in half lengthwise.

On a sheet pan, toss the cauliflower with the garlic, 3 tablespoons of the olive oil, 2 teaspoons salt, and 1 teaspoon pepper. Spread the mixture out in a single layer and roast for 20 to 25 minutes, tossing twice, until the cauliflower is tender and the garlic slightly browned.

Scrape the cauliflower into a large bowl with the garlic and pan juices. Add the remaining 1 1/2 tablespoons olive oil, the parsley, pine nuts, and lemon juice. Sprinkle with another 1/2 teaspoon of salt, toss well, and serve hot or warm.

Bon Appetit!

Nap Time!

I'm taking advantage of morning nap time (which began this morning at 7:45 since the little monkey is slightly jet lagged and was up at 5:45 with Grandma and Grandpa!) to bring you this little summertime treat. Growing up, we always celebrated birthdays at The North Woods Inn. For those of you who live in the Southern California area, it is the crazy looking restaurant in La Mirada off the 5 with snow on the roof. While it looks rather kitchy, the food is fantastic! The restaurant is decorated with tasteful taxidermy animals (gross), old hunting rifles, snow shoes, cabin-worthy paintings, etc. It is reminiscent of an old school winter retreat in the mountains. Anyfood, every meal begins with their signature salads: the red cabbage salad and the white lettuce salad and TO DIE FOR cheese bread. I sometimes wonder if we merely go for the starters and just stay for the entrees. BUT, the scallops are delish along with the bake potato with cheese butter. Yes, cheese butter. DELISH! So, the LA Times food section published one of the salad recipes and we've been devouring it ever since. It is a lovely take on slaw and perfect for a picnic, BBQ, or as a side to steak - yum!

Pretending to be North Woods Red Cabbage Salad
(I doubled this recipe for a party of 20 and had left overs)

Ingredients

1/2 head read cabbage
1/2 cup veggie oil
1/2 cup plus 2 tbsp red wine vinegar
3 tbsp sugar
1 tsp seasoned salt (like Lawry's)
1/4 tsp black pepper
1/4 tsp onion powder (I used about 1/4 of a small white onion chopped finely)

Instructions

Shred cabbage irregularly into bowl Add oil, vinegar, sugar, salt, pepper and onion. Let stand several hours or overnight to allow flavors to blend. Adjust seasoning as necessary (I found that after sitting over night, it needed a little more salt). BE CAREFUL: the juice that results from letting it stand can be stain-alicious!

California vacation update: the Lads were sports fans last night :) We are having SO MUCH FUN with cousin time!! They are absolutely adorable together. There is a little grabbing and some tears on someone's part (hmm...who do you think?), but in general they follow each other around and trade toys. Next post I will share the avocado incident :)

Spring Fever

We are warming up here in the Midwest and I wanted my table to reflect my Spring Fever! So I made this delightfully light and fresh dish sent to me by my dear friend Angela. Angela and I have known each other since the first grade - we are closing in on our 30th anniversary - crazy! For the past couple of years, we have sporadically mailed each other our favorite recipes, and I cannot believe I waited two years to make this one!

Jerked-Spiced Shrimp with Coconut Mango Rice
Serves 4

Shrimp Ingredients:
1 tbsp sugar
1 tbsp paprika
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp ground red pepper (cayenne)
1/4 tsp ground thyme
1/8 tsp ground allspice
2 tbsp olive oil
1 1/2 pounds peeled and deveined large shrimp

Instructions
Combine first 7 ingredients in a bowl. Add oil and shrimp in large bowl; toss well to coat. Thread shrimp evenly onto 8 (8") skewers. Place skewers on a grill rack coated with cooking spray; grill 6 minutes or until no longer gray; turning once.

Coconut Mango Rice Ingredients
2 cups water
2/3 cup light coconut milk (I was shocked I was able to find this in my super market!)
1 tsp salt
1 1/4 cup uncooked long grain rice
3/4 cup shredded carrots
2 cups diced, peeled mango (about 2 mangoes, or one large; can substitute with peaches)
1 1/2 cups diced red bell pepper
1/2 cup sliced green onions
1 tbsp chopped fresh cilantro
1 tbsp chopped fresh parsley
2 tbsp fresh lime juice

Instructions:
Bring water, coconut milk and salt to a boil in a med saucepan; add rice. Cover, reduce heat and simmer 15 minutes or until liquid is absorbed. Add carrots and next 6 ingredients. Toss gently to combine.

If you have left over mango like I did, Owen would be happy to take it off your hands :)

Happy New Year!

O had a long night celebrating his first of many New Years! He was so tired, he tipped over during his photo shoot...How cute is his little 2011 outfit?? Alternatively, he was up all night because he is beginning the teething process - not because he was drinking champagne and playing Wii with his parents...

The days of ringing in the New Year at a big bash are gone - actually, I don't think I've ever really gone to a big New Year's bash - overrated. I think in the six years the J man and I've been together, we've only had one fancy shmancy New Year's. One of his college friends got married on New Year's Eve and had a right fabulous party. The rest of our New Year's we've either been alseep before the ball dropped or in Tahoe with the fam. This year, we rang in the New Year with champagne and Wii :) As parents of a 4 1/2 month old, I cannot believe we made it to midnight. But we did, and then watched an episode of the "Office" - best New Year's yet.

So the real reason for this post is to discuss the amazing meal I made for my hubby. My happy little monkey was my kitchen helper as I prepared our best meal yet! Who says everything changes with a baby?? It may have taken 4x the amount of time to make, but we still ate like kings. Little man actually made it to bed early and we *almost* ate a meal uninterrupted. He, of course, woke up in the middle of our romantic meal. Sigh.

So my sweet sister-in-law called me this past month to rave about three recipes in "Back to Basics" that she made for her girlfriends. So I decided to be wholly unoriginal, and make the same menu for our New Year's feast. To start we had Roasted Tomato Caprese Salad, followed by Tagliarelle with Truffle Butter and Garlic Ciabatta Bread. All three are DELISH and super easy - it would have taken no time at all if it weren't for our little miracle of life :)

The first and most important ingredient you will need is White Truffle Butter. I live in the smaller, lesser known, Manhattan and thus truffle butter, white or otherwise, is virtually nonexistent. In fact, I couldn't even find it in Kansas City at the Whole Foods. I found it at the Whole Foods in Boulder - yes, I traveled 8 hours for white truffle butter. And to visit with long time friends and family :) You can also order it online.


Yummy. For the Caprese, you roast the toms for 2 hours at *275, SO DELISH. And the best part is that you can use crummy roma tomatoes that are about all you can get in the winter. The pan on the left is the deliciousness for the ciabatta - garlic, parsley, oregano and oil. Yummy!


Roasted Tomato Caprese Salad
Serves 6 ~ Barefoot Contessa Back to Basics

12 plum tomatoes, halved lengthwise, seeds (not cores) removed (I used roma because we didn't have plum in the Little Apple)
1/4 cup good olive oil, plus more for the drizzling
1 1/2 tablespoons balsamic vinegar
2 large garlic cloves, minced
2 teaspoons sugar
Kosher salt and freshly ground black pepper
16 ounces fresh salted mozzarella
12 fresh basil leaves julienned

Preheat oven to 275*.

Arrange tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with the olive oil and balsamic vinegar. Sprinkle with garlic, sugar, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. (I just kind of dropped lumps of garlic onto the tomatoes - I highly recommend spreading it like butter instead...) Roast for 2 hours until the tomatoes are concentrated and begin to caramelize. Allow the tomatoes to cool to room temperature.

Cut the mozzarella into slices slightly less than 1/2 inch thick. (My little trick is to freeze the mozzarella for about 30 minutes before you are ready to cut it - makes it SO MUCH EASIER.) If the slices of mozzarella are larger than the tomatoes, cut the mozzarella slices in half. Layer the tomatoes alternately with the mozzarella on a platter and scatter the basil on top. Sprinkle lightly with salt and pepper and drizzle lightly with olive oil. Serve at room temperature.


Tagliarelle with Truffle Butter
Serves 2-3 for dinner, 4-5 for a side dish or appetizer ~ Barefoot Contessa Back to Basics

Kosher salt
1/2 cup heavy cream
3 ounces white truffle butter
Freshly ground black pepper
1 (8.82 ounce) package Cipriani tagliarelle dried pasta or other egg fettuccine (Um, none of the above exists in the Little Apple - we settled on egg noodles made by the Amish...)
3 tablespoons chopped fresh chives
3 ounces Parmesan, shaved thin with a veggie peeler

1) Add 1 tablespoon salt to a large pot of water and bring to a boil.

2) Meanwhile, in a large (12 inch) saute pan, heat the cream over medium heat until it comes to a simmer. Add the truffle butter, 1 teaspoon salt, and 1/2 teaspoon pepper, lower the heat to very low, and swirl the butter until it melts. Keep warm over very low heat.

3) Add the pasta to the boiling water and cook for 3 minutes, exactly. (If you're not using Cipriani pasta, follow the directions on the package.) When the pasta is cooked, reserve 1/2 cup of the cooking water, then drain the pasta. Add the drained pasta to the saute pan and toss with the truffle-cream mixture. As the pasta absorbs the sauce, add as much of the reserved cooking water as necessary to keep the pasta very creamy.

4) Serve the pasta in shallow bowls and garnish each serving with a generous sprinkling of chives and shaved Parmesan. Sprinkle with salt and pepper and serve at once.

Not a bad start to the New Year - eh?

Bon Appetit!