four favorite recipes

Since our kitchen is officially in boxes, I haven't had many opportunities to try out new recipes to share here!  So, today I thought I would give you a quick reminder post about some of my all time favorites.  If you haven't tried them yet, I promise these four are worth the effort!

fried egg with kale and sweet potato //  pear and pancetta crostini // chicken piccata // greek shrimp



xo,

roasted shrimp with feta

Hello!  As promised yesterday, I have another AMAZING Barefoot Contessa recipe that you MUST try.  I made this on a whim a few weeks ago, and I have literally had to stop myself from making it once a week.  I decided that ten days was an acceptable amount of time between repeat recipes and we enjoyed another round this weekend.  I must say- the second time did not disappoint.  It's an easy, delicious option that has definitely earned a spot on our favorites list.  Though it is good enough to be a "special"meal (ie: Josh's birthday dinner) it is also fast enough and easy enough to be a week night dinner.  Give it a try and let me know what you think...Barefoot Contessa has done it again!

roasted shrimp with feta

Roasted Shrimp with Feta
Adapted from Barefoot Contessa, How Easy is That?
[original recipe here]

Ingredients

• 4 Tbs. olive oil, divided
• 1 Tbs. minced garlic (3 cloves)
• 1/4 C. dry white wine
• 1 (14.5 oz) can of diced tomatoes
• 2 tsp. tomato paste
• 1 tsp. dried oregano
• 1 tsp. kosher salt
• 1/2. tsp. ground pepper
• 1 1/4 lbs. peeled shrimp with tails (I usually use 15 shrimp, but the recipe could easily work for plenty more.)
• 5 oz. feta cheese, crumbled
• 1 C. bread crumbs (I use 3 pieces of wheat bread and pulse them in the food processor to make bread crumbs.)
• 3 Tbs. minced fresh parsley
• 1 tps. lemon zest
• 2 lemons

Directions:

1. Preheat oven to 400.
2. Heat 2 Tbs. olive oil in a 10 or 12- inch heavy oven-proof skillet over medium-low heat.  Add garlic and cook for 1 minute.  Add the wine and bring to a boil, scraping up any brown bits of garlic.  Cook for 2-3 minutes, until liquid is reduced by half.  Add the tomatoes, tomato paste, oregano, salt, and pepper to the skillet.  Simmer over medium-low heat, stirring occasionally for 10-15 minutes.
3. In the meantime, combine bread crumbs, parsley, and lemon zest with the remaining 2 Tbs. olive in a small bowl.  
4. Arrange shrimp, tails up, in one layer over the tomato mixture in the skillet.  Scatter the feta evenly over the shrimp.  Sprinkle the bread crumb mixture over the shrimp.
5. Bake for 15 minutes, until shrimp are cooed and the bread crumbs are golden brown.  Squeeze the juice of 1 lemon over the shrimp.  
6. Serve hot with crusty bread (the rosemary olive oil bread in this post is my pick) and remaining lemon cut into wedges.  

Enjoy!

xo,

barefoot contessa: mustard and swiss batons

Staying with the theme from last Tuesday, today I give you another great appetizer recipe from Barefoot Contessa's Foolproof.  I will say that I did not follow the instructions exactly for this recipe (I am not a huge fan of measuring), but I think it would have been helpful- at least for the amount of mustard to use.  If you are like me (and you don't measure exactly) and your batons still need a little kick, just serve with a side of mustard dipping sauce.  Let me know what you think!

Mustard and Swiss Batons
Recipe adapted from Barefoot Contessa, Foolproof

Ingredients:

• Flour for dusting cutting board
• 1 sheet of frozen puff pastry, thawed and very cold
• 3 Tbs. dijon mustard
• 1 egg beaten with 1 tsp water for egg wash
• 3 ozs. swiss cheese, grated (original recipe calls for gruyere, but due to expense, I used swiss)
• 2 Tbs. parmesan cheese
• Flaked sea salt for sprinkling

Directions:

1. Unfold sheet of puff pastry on a well floured board and roll it into an 11x13 inch rectangle with a rolling pin.  
2. With a shorter end of the pastry closer to you, brush the lower half of the pastry evenly with mustard, leaving 1/2 border around the edges.  Brush the border of the pastry with egg wash and fold the top half over the bottom half, lining up the edges.  
3. Place pastry on sheet pan and chill for 15 minutes.
4. Place the pastry on a board and trim the three irregular edges with a sharp knife.  With the folded edge away from you, cut the pastry into 1x6 inch strips.  You should have 10-12 "batons."
5. Brush the top of the batons lightly with egg wash (don't let it drip down the sides) and sprinkle evenly with swiss, parmesan, and 11/2 tsp. seal salt.  Chill for at least 15 minutes.
6. When ready to bake, preheat oven to 400.
7. Bake the batons for 15-18 minutes, until golden brown and puffed.  Allow to cool on pan for 3 minutes and serve warm.  

Enjoy!

xo,

gifts for your mom

Good Morning!  I hope your shopping season is off to a fabulous start.  Just in case you need a little inspiration today, enjoy round two of my gift picks for the season...

gifts for your mom

cashmere infinity scarf // needle point cuff // baking dish

picture frame // coffee table book // earrings

cook book // throw

Still to come this week:

Wednesday: Gifts for the Little Ones

Thursday: Gifts for the Hostess

Friday: Gifts for the Man in your Life

xo,