{Vendors}
Photographer: Orange Blossom Photography
Caterer: Absolute Celebrations Catering
Equipment Rentals: Milk Glass Vintage Rentals
Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. Show all posts
August 6, 2012
Garden Wedding Details: Pretty Succulents and Delicious Treats
I love Garden themed weddings. From the pretty blooms to the delicious finger foods, garden details are classic and timeless. My favorite detail of this wedding are the smores on a clothespin. It is pure genius and I am a little jealous I didn't think of it first. I hope that you find this post inspiring and please invite me to your garden wedding. I really do love them. A big thank you to Orange Blossom Photography for the submission and prettiness!
{Vendors}
Photographer: Orange Blossom Photography
Caterer: Absolute Celebrations Catering
Equipment Rentals: Milk Glass Vintage Rentals
{Vendors}
Photographer: Orange Blossom Photography
Caterer: Absolute Celebrations Catering
Equipment Rentals: Milk Glass Vintage Rentals
March 8, 2012
Recipe: Green Bean and Shallot Salad
This past week my husband put in 80 hours at work. Yeah, I don't know how he is functioning this week either. I am grateful for a hard working man but also with him being gone I accomplished a lot of little things. Little things include cleaning out our mail holder, reading a few extra blogs and catching up on my Everyday with Rachel Ray Magazine. The magazine usually sits for a week or two before I get to crack it open.
In the new issue they included a few brunch recipes and different table decor options. The recipes ranged from a crispy potato cake and quiche to a sparkling grape cocktail and linzer cookies, which I am dying to make. Those cookies look amazing and very tasty! I did see one recipe that I knew would be perfect with our steak that would be grilled later that evening. I ventured to the grocery store and grabbed one handful of fresh green beans and three shallots. I had never cooked with shallots so I am beyond thrilled to give them a go. I may be the only one but new recipes make me excited. Ask my husband. It is a weird thrill when I get to skip through the store filling up our basket with new items and ingredients.
When we got back home I decided to get started on the green bean recipe because one thing about new recipes is I don't always know just how long it is going to take. I gathered my ingredients and realized that the recipe called for red wine vinegar when I only had balsamic. I substituted the two in hopes that the recipe would still taste good. It did!
Now before I get started on this I want to give everyone a BIG warning. The house we rent right now is amazing. We live in the Texas hill country. We have tons of yard. Our house is on top of a hill. Our view is incredible. Our back patio is homey. Our yard boasts all sorts of wildlife. Our house has so much space. Our house is old and fun. See all the good things about our current home? Well, when you strike out on a deal with a rent house in prime location you do have to take a few things that don't make you oh so happy. Case in point: our kitchen has orange counter tops. Orange? No I am not kidding, ORANGE. It is a lot to take in. We have been in this house almost a year and I still get shocked walking into the kitchen in the morning. With all this being said, the pictures for this recipe features the little beauty's.
Here is what you need:
Like I mentioned I did adapt this recipe quite a bit for our family. The original recipe serves 8 guests but we have a house of 2 so we cut back on things. We didn't use as much of some ingredients and also substituted the red wine vinegar to balsamic like I mentioned earlier.
Ingredients:
Ice Water
3 Shallots, peeled and chopped (original recipe says to do 3/4-inch thick rounds)
1/4 cup balsamic vinegar
A handful of green beans, trimmed (which is something I forgot to do)
1/2 tsp. paprika (the original recipe calls for sweet smoked paprika)
1 tsp. worcestershire sauce
1 tbsp. dijon mustard
Salt
3 tbsp. Extra Virgin Olive Oil
Let's get cooking:
1. Fill a large bowl with ice and water. This is to help shock the green beans once they have finished boiling.
2. Fill a large pot with warm water and salt and begin to boil on the stove top.
3. Trim those green beans and begin chopping the shallots. Once the shallots are chopped, place them in a bowl and add 2 tbsp. vinegar and toss. Refrigerate.
4. Once the water is boiling add the green beans and cook for 2-3 minutes. Once they are done, drain them in a colander. Transfer the drained green beans to the bowl of ice water. This helps the beans cool evenly.
5. Now it is time to make that tasty dressing for your beans. In a small bowl, whisk together the remaining vinegar, paprika, mustard and worcestershire sauce. Throw in a pinch of salt and drizzle in 3 tbsp. of EVOO.
6. Drain the beans from their ice bath and pat them dry. Place the beans in a fun serving dish and add the shallots making sure to drain the liquid from the bowl first. Pour in the vinaigrette and toss together.
7. Serve and watch your guests, friends and family enjoy them!
This recipe is so easy and simple. It takes only about 30 minutes total to serve up a healthy and tasty new dish. Most of the ingredients you already have at home. I hope this tasty treat will be hitting your kitchen table sometime soon.
Friends, I hope you have a wonderful day and just remember tomorrow is Friday! Eeeek!
In the new issue they included a few brunch recipes and different table decor options. The recipes ranged from a crispy potato cake and quiche to a sparkling grape cocktail and linzer cookies, which I am dying to make. Those cookies look amazing and very tasty! I did see one recipe that I knew would be perfect with our steak that would be grilled later that evening. I ventured to the grocery store and grabbed one handful of fresh green beans and three shallots. I had never cooked with shallots so I am beyond thrilled to give them a go. I may be the only one but new recipes make me excited. Ask my husband. It is a weird thrill when I get to skip through the store filling up our basket with new items and ingredients.
When we got back home I decided to get started on the green bean recipe because one thing about new recipes is I don't always know just how long it is going to take. I gathered my ingredients and realized that the recipe called for red wine vinegar when I only had balsamic. I substituted the two in hopes that the recipe would still taste good. It did!
Now before I get started on this I want to give everyone a BIG warning. The house we rent right now is amazing. We live in the Texas hill country. We have tons of yard. Our house is on top of a hill. Our view is incredible. Our back patio is homey. Our yard boasts all sorts of wildlife. Our house has so much space. Our house is old and fun. See all the good things about our current home? Well, when you strike out on a deal with a rent house in prime location you do have to take a few things that don't make you oh so happy. Case in point: our kitchen has orange counter tops. Orange? No I am not kidding, ORANGE. It is a lot to take in. We have been in this house almost a year and I still get shocked walking into the kitchen in the morning. With all this being said, the pictures for this recipe features the little beauty's.
Here is what you need:
Like I mentioned I did adapt this recipe quite a bit for our family. The original recipe serves 8 guests but we have a house of 2 so we cut back on things. We didn't use as much of some ingredients and also substituted the red wine vinegar to balsamic like I mentioned earlier.
Ingredients:
Ice Water
3 Shallots, peeled and chopped (original recipe says to do 3/4-inch thick rounds)
1/4 cup balsamic vinegar
A handful of green beans, trimmed (which is something I forgot to do)
1/2 tsp. paprika (the original recipe calls for sweet smoked paprika)
1 tsp. worcestershire sauce
1 tbsp. dijon mustard
Salt
3 tbsp. Extra Virgin Olive Oil
Let's get cooking:
1. Fill a large bowl with ice and water. This is to help shock the green beans once they have finished boiling.
2. Fill a large pot with warm water and salt and begin to boil on the stove top.
3. Trim those green beans and begin chopping the shallots. Once the shallots are chopped, place them in a bowl and add 2 tbsp. vinegar and toss. Refrigerate.
4. Once the water is boiling add the green beans and cook for 2-3 minutes. Once they are done, drain them in a colander. Transfer the drained green beans to the bowl of ice water. This helps the beans cool evenly.
5. Now it is time to make that tasty dressing for your beans. In a small bowl, whisk together the remaining vinegar, paprika, mustard and worcestershire sauce. Throw in a pinch of salt and drizzle in 3 tbsp. of EVOO.
6. Drain the beans from their ice bath and pat them dry. Place the beans in a fun serving dish and add the shallots making sure to drain the liquid from the bowl first. Pour in the vinaigrette and toss together.
7. Serve and watch your guests, friends and family enjoy them!
This recipe is so easy and simple. It takes only about 30 minutes total to serve up a healthy and tasty new dish. Most of the ingredients you already have at home. I hope this tasty treat will be hitting your kitchen table sometime soon.
Friends, I hope you have a wonderful day and just remember tomorrow is Friday! Eeeek!
January 31, 2012
Recipe: Corn Dip
My name is Katie and I have a confession to make. I am obsessed with corn dip. That's right. I chose to publish a corn dip recipe versus a post about baby's breath. I told you that it was bad.
A few months back I filmed a wedding in Arkansas where one of the bridesmaids made a lunch spread for everyone to enjoy. I tried this corn dip and immediately asked for the recipe. I make it for all occasions. With that in mind I thought maybe readers would enjoy making this for their Super Bowl parties this weekend. My favorite types of recipes are ones that can be made a day or two in advance and still be yummy and fresh. I am the type of cook who just throws things into the bowl but I do have actual measurements to share. This recipe is adapted from here.
Here is what you need:
2 (11 oz.) cans of corn
1 (11 oz.) can of Mexi Corn
Green Onions
1/3 cup Miracle Whip and/or Mayo
1/3 cup Sour Cream
1/2 cup Shredded Cheese
Fritos
Directions:
1. Drain both cans of corn. I typically leave just a little juice in one of the cans. Dump both cans of corn into a large mixing bowl. You can go ahead and put it into the bowl you want to serve it in. It saves time on the clean up.
2. Chop the green onions.
3. Into the large mixing bowl dump and mix together the miracle whip, sour cream, green onions, cheese.
4. Refrigerate. You can serve it as but I like to refrigerate it for just a bit.
5. Get out the Fritos and enjoy!
Don't you love how simple this dish is? Drain, chop, dump and mix. This dip is always a hit! Other recipes add jalapeno peppers, lime juice, sugar, chili powder and salt and pepper. Make it your own! Guess what one of my dishes at our Super Bowl party will be? Corn dip. How did you know? (wink)
A few months back I filmed a wedding in Arkansas where one of the bridesmaids made a lunch spread for everyone to enjoy. I tried this corn dip and immediately asked for the recipe. I make it for all occasions. With that in mind I thought maybe readers would enjoy making this for their Super Bowl parties this weekend. My favorite types of recipes are ones that can be made a day or two in advance and still be yummy and fresh. I am the type of cook who just throws things into the bowl but I do have actual measurements to share. This recipe is adapted from here.
Here is what you need:
2 (11 oz.) cans of corn
1 (11 oz.) can of Mexi Corn
Green Onions
1/3 cup Miracle Whip and/or Mayo
1/3 cup Sour Cream
1/2 cup Shredded Cheese
Fritos
Directions:
1. Drain both cans of corn. I typically leave just a little juice in one of the cans. Dump both cans of corn into a large mixing bowl. You can go ahead and put it into the bowl you want to serve it in. It saves time on the clean up.
2. Chop the green onions.
3. Into the large mixing bowl dump and mix together the miracle whip, sour cream, green onions, cheese.
4. Refrigerate. You can serve it as but I like to refrigerate it for just a bit.
5. Get out the Fritos and enjoy!
Don't you love how simple this dish is? Drain, chop, dump and mix. This dip is always a hit! Other recipes add jalapeno peppers, lime juice, sugar, chili powder and salt and pepper. Make it your own! Guess what one of my dishes at our Super Bowl party will be? Corn dip. How did you know? (wink)
January 10, 2012
Recipe: Snickers Pie
This past holiday season I had a house full of family. Rusty and I have agreed that we want only two children but there is something about cooking for a big group that makes me happy. I love when everyone belly's up to our dining room table and passes each dish around. I think I get it from my Italian grandmother. Turning down her food is like telling her you don't like her. My grandmother fixes full course meals for lunch and don't even get me started on her appetizer table. Yeah, a whole table of appetizers to pick from before you even get to the main course. Perfection!
Over Christmas and the week following I got to make casseroles, bake a ham, whip up pies and cookies plus use my holiday dishes and platters. One of the new recipes that I tried was Snickers Pie. My family ate the pie in about 24 hours. Following dinner we had it for dessert then again a few hours later after some card games and Catch Phrase. We might have snacked on it before lunch the next day. Just maybe. Once you have a bite of this pie you will understand the need to eat it before you even get to lunch.
I adapted the recipe from Food.com and the best part about this recipe is it is SO easy. Here is what you need:
- 4 ounces cream cheese, softened
- 3/4 cup powdered sugar
- 1/4 cup creamy peanut butter (It says you can use crunchy but I am not a fan of crunchy peanut butter.)
- 1 1/2 regular sized Snickers candy bars, chopped (I used two full bars.)
- 8 ounces Cool Whip, thawed
- 1 chocolate cookie pie crust (You can also use graham cracker crust. I bought mine at the store but you can also make a quick crust with melted butter, fine graham crust or crushed pretzels.)
Directions:
1. In a large mixing bowl, beat cream cheese, sugar and peanut butter until creamy. (I used my Kitchen Aid but you can mix it in a large bowl too.)
2. Stir in chopped candy bars.
3. Gently fold in the Cool Whip just until mixed.
4. Pour into crust and refrigerate overnight. If you are making it a few hours before you serve it place it in the freezer.
5. Enjoy!
For the original recipe click here. Try adding chopped snickers to garnish the top. You can also make a caramel or chocolate design on top. Whip cream works too! Who is going to make Snickers Pie now?
Over Christmas and the week following I got to make casseroles, bake a ham, whip up pies and cookies plus use my holiday dishes and platters. One of the new recipes that I tried was Snickers Pie. My family ate the pie in about 24 hours. Following dinner we had it for dessert then again a few hours later after some card games and Catch Phrase. We might have snacked on it before lunch the next day. Just maybe. Once you have a bite of this pie you will understand the need to eat it before you even get to lunch.
Photo Source: Make Life Delicious
I adapted the recipe from Food.com and the best part about this recipe is it is SO easy. Here is what you need:
- 4 ounces cream cheese, softened
- 3/4 cup powdered sugar
- 1/4 cup creamy peanut butter (It says you can use crunchy but I am not a fan of crunchy peanut butter.)
- 1 1/2 regular sized Snickers candy bars, chopped (I used two full bars.)
- 8 ounces Cool Whip, thawed
- 1 chocolate cookie pie crust (You can also use graham cracker crust. I bought mine at the store but you can also make a quick crust with melted butter, fine graham crust or crushed pretzels.)
Directions:
1. In a large mixing bowl, beat cream cheese, sugar and peanut butter until creamy. (I used my Kitchen Aid but you can mix it in a large bowl too.)
2. Stir in chopped candy bars.
3. Gently fold in the Cool Whip just until mixed.
4. Pour into crust and refrigerate overnight. If you are making it a few hours before you serve it place it in the freezer.
5. Enjoy!
For the original recipe click here. Try adding chopped snickers to garnish the top. You can also make a caramel or chocolate design on top. Whip cream works too! Who is going to make Snickers Pie now?
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