Thursday, June 25, 2015

Butternut Squash Noodles with Kale, Bacon & Feta

My cousin Jennie introduced me to this recipe.  We had to make a few tweaks for me.  Her recipe calls for goat cheese.  If anyone knows me that is the one cheese I don't eat.  Just not a big fan.  But if you prefer that- by all means make it with that!  Also, Jennie and I agreed that we need some more crunch.  So we added pine nuts.  Delicious!!  Allen was super skeptical about this meal.  He was pacing the floors back and forth, looking over my shoulder etc….  It was quite comical.  He ended up loving it but admitting he was surprising that he did.
1 butternut squash, spiralized
1/2 tbsp olive oil
Salt & pepper, to taste
5 slices medium-thick cut bacon
4 cups of kale, torn into bite-sized pieces
2 garlic cloves, minced
Good Feta Cheese (block in water- not already crumbled)
Pine nuts, lightly toasted
Preheat oven to 400 degrees.  In a large bowl toss butternut squash noodles with olive oil, salt and pepper.  Place butternut squash on a large baking sheet and roast in oven 10-12 minutes.  In a large sauté pan, cook basin slices until crispy.  Remove bacon and place on paper towel lined plate.  Crumble bacon.  Remove 1-2 tablespoons of bacon grease from pan.  Cook minced garlic in remaining bacon grease over medium heat for 2-3 minutes.  Add kale and cook until wilted.  Turn off heat and add bacon back to pan with kale and garlic.  Now build your bowls.  Put squash noodles in bowl.  Then add kale/ bacon mixture.  Crumble some (amount of your choice) feta over bowl and add about 1 1/2 tbsp pine nuts.  Enjoy!!!

Wednesday, June 24, 2015

WIW Wednesday: Still obsessed with Sets!

I did a post a few weeks back about matching sets that I had purchased so far for summer.  Well, of course I ended up finding more that I love!  The first one is Show Me Your Mumu which can be bought online at Revolve or Show Me Your Mumu or if you are local to Charlotte, at Scout & Molly's.  This nice and loose and perfect for the hot days we have been having.  I love these pieces because they can be worn together or separate.  This one top looks really cute with white jeans or shorts.
This one my sis picked out for me to wear to one of her baby showers.  I love everything about it!  The long skirt makes it different from other sets I have.  It's very comfortable, has a fun palm print and has little pom-pom details on the top.  It was the perfect "all-day" outfit.  I wore to the baby shower and then out to my cousin's birthday at a local brewery.  This one is Mamie Ruth and is also at Scout & Molly's.  

Saturday, June 20, 2015

Summer Salads

I eat a salad almost everyday, whether it's for lunch or dinner, side dish or main dish.  I don't only eat them because they are good for me.  I really love them!  I am constantly finding new ones to try or throwing together what I have on hand. With the Farmer's Markets open and all kinds of fresh veggies in season, these salads are great ones to try.  Here are a couple of my new favorites. 
In looking up recipes on Pinterest, I accidentally combined 2 of them while making up my list for the Farmer's Market.  So I made a few tweaks to the recipes and came up with one fabulous one!  This is the perfect light summer supper or lunch.  It would probably also be great on endive leaves as an appetizer.
Shrimp & Corn Salad
3 ears corn, cooked and cut off the cob
1 pint grape tomatoes, cut in half
1/2 purple onion, finely diced
2 avocados, diced
2 tbsp cilantro, chopped
1/2 large jalapeño, seeds removed, finely diced
1 1/2 lb shrimp, cooked cooled and chopped
1/3 cup fresh squeezed lime juice
1/3 cup olive oil
Salt & Pepper to taste
In a bowl combine tomatoes, onion, cilantro, jalapeño, avocado, half of the lime juice, half of the olive oil and salt and pepper.  Stir well and stick in the refrigerator for 30 minutes to 1 hour.  Remove and add corn, shrimp and remaining olive oil and lime juice (and possible more salt and pepper).  Stir again and put in the refrigerator for 15 more minutes.  

I love chopped salads.  The mint in this one makes it especially refreshing. This salad is a perfect side dish with grilled chicken or steak!
Chopped Salad
1 cup grape tomatoes, halved
1 cup green onions, diced
1/4 cup kalamata olives, diced
1 cup cucumbers, diced 
3/4 cup Feta, crumbled
1 cup mint leaves, chopped
1 1/2 cup arugula, chopped
1 cup radicchio, chopped
Place all ingredients in a large bowl. Add some of the dressing from below (you won't use all of it).  Toss well.  Add ,more dressing if needed until salad is coated.  Serve immediately.  If you aren't eating all of the salad immediately, only dress the part you are so it won't be soggy.
Shallot Dressing
2 shallots
3 tbsp capers
3 tbsp dijon mustard
1/2 cup sherry vinegar
1 cup olive oil
Place all ingredients in blender to puree and combine.

Enjoy!

Wednesday, June 3, 2015

Burrata with Tomato Basil & Prosciutto


This super easy appetizer is delicious.  Michelle and I ate it all over New York.  It calls for Burrata which is Fresh Mozzarella with Cream.  It is even creamier and more delicious than regular fresh mozzarella.  
1 ball Burrata
1 cup of tomatoes (if using grape cut in half, if other sizes a medium dice)
1/4 cup fresh basil chopped
4 oz Prosciutto di Parma, cut into 1 inch pieces
2 tbsp olive oil
Balsamic Glaze
Salt & Pepper to Taste

In a bowl toss tomatoes with 1 tbsp of olive, some salt and some pepper.  Let sit in refrigerator for 30 minutes or so.  Place mozzarella, prosciutto, tomatoes and basil on a platter.  Drizzle other tbsp of olive oil over mozzarella and drizzle balsamic glaze over tomatoes.  Sprinkle salt and pepper over platter and serve immediately.  Each bite should have a little bit of everything on it!  You will love this easy appetizer!

Tuesday, June 2, 2015

Grilled Shrimp over Zucchini Noodles with Lemon Pesto

Allen was a little apprehensive when I told him what we were having for dinner.  He ended up loving it and so did I! It is very light while also being quite filling.  I have always loved pesto on pasta but this is now go my go-to treat.  The extra pesto keeps for a couple weeks in the fridge.  
Pesto
1 garlic cloves, minced
1/2 sliced or slivered almonds, blanched
1/2 cup grated Parmesan cheese, plus more at the end
1 cup basil leaves
1/2 cup mint leaves
1/2 cup Italian parsley leaves
3/4 extra virgin olive oil
2 1/2 tbsp fresh lemon juice 
1 tbsp lemon zest
Salt & pepper to taste
Combine all ingredients in food processor. Process until smooth.
Noodles
4 zucchinis, ends trimmed and run through spiralizer on medium (spaghetti noodle size)
Place noodles in a large bowl and set aside.
Shrimp
1 tbsp olive oil
1 tbsp Greek Seasoning
1 tsp lemon juice
1 tsp lemon zest
1 lb medium Shrimp, peeled and deveined
Marinated shrimp in large Ziploc bag in fridge with ingredients above for about an hour.  Place shrimp on skewers (that have been soaked in water so they don't burn) and grilled until cooked through.

Toss noodles with 3/4-1 cup of the pesto (you won't use it all).  Place noodles in individual bowls and top with grilled shrimp, a little bit of additional pesto and extra Parmesan cheese.