Green Goddess Sandwich

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I started painting my kitchen cabinets about 7 months ago, right when we got home from Hawaii. Also, around the time we found out I was pregnant. The problem, I went to continue painting after finding out a baby was on the way and was of course concerned with the chemicals I was using. I found that the paint de-glosser I was using was EXTREMELY harmful to pregnant women and children (and probably everyone else, but not on the same level as a child’s developing system) so I didn’t continue the project, thinking I was out of luck until after the pregnancy.

Fast forward 7 months, nothing gets you wanting to finish and complete projects around the house like a baby 12 weeks away! Not to mention, a baby shower at my house this weekend!! I did some research and found a safe, non-toxic paint stripper to finish the job. Mind you, I was not even half-way done with the project and now I’m trying to finish it in 4 days…we’ll see how this goes.

I made this sandwich at the beginning of summer and was OBSESSED! It is so fresh and so delicious!! I literally ate it for lunch for a week straight. I thought I’d finally share the recipe with you and you can enjoy it for the rest of summer with all the fresh veggies. The recipe is from www.jillianharris.com who I have a slight girl crush on. She is a Canadian fashion/food/home blogger with great style in all areas, and also one of the hosts of HGTVs Love It Or List It Too.

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Green Goddess Sandwich
whole grain bread (I used Dave’s Killer Bread Good Seed)
goat cheese, crumbled
white cheddar
fresh spinach
fresh basil, thinly sliced
zucchini, thinly sliced
avocado, sliced
margarine or butter
large handful of parsley
juice from 1/4 of a lemon
1 garlic clove
salt & pepper
1/4 cup olive oil

1. Put parsley, lemon juice, garlic, salt & pepper and olive oil in a bullet or small food processor to make sauce

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2. Butter bread on both sides
3. Layer all ingredients on bread and grill in a panini press or grill pan until brown and crispy

Enjoy!

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Spring Frittata w/ Asparagus, Leeks and Dill

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I was actually about to blog something different but saw photos of this frittata and realized I never shared it! Crisis averted 🙂 I made this as part of Easter dinner and it was delicious. Makes a great side dish or appetizer for a spring dinner party.

On another note, my friend, J Soltman Photography, and I went downtown Portland to the Pearl District and she shot our first session of bump shots. I am so incredibly lucky to have such a talented photographer friend who lives so close to me who is just as excited about documenting my pregnancy as I am!

Here are a few of my favorite shots but stay tuned for more posts later this week when I’ll share some outfit details…

Spring Frittata w/ Asparagus, Leeks & Dill
5 tsp olive oil
2 large leeks (white and light green parts, well rinsed) thinly sliced
1 tsp sea salt, plus more to taste
1/2 lb asparagus, tough ends cut off, cut on the bias into 2 1/2″ pieces
10 large eggs
freshly ground black pepper to taste
pinch of smoked paprika
1/4 cup chopped fresh dill
2 Tbsp chopped fresh chives
2 ozs chevre, crumbled

1. Place an oven rack in the upper third of the oven and preheat the oven to 375°F.
2. In a 9- or 10-inch nonstick skillet, heat 1 Tbsp (3 tsp) of the olive oil over medium heat. Add the leeks, 1 Tbsp water, and 1 tsp of the salt and cook, stirring occasionally, until the leeks are wilted and tender, about 3 minutes. Add the asparagus and cook for 1 minute. Remove the vegetables to a plate. Wipe out the pan and let it cool until tepid.
3. Break the eggs into a bowl and whisk them together with salt and pepper to taste, the paprika, dill, chives, and leeks and asparagus mixture.
4. Heat the remaining 2 tsp oil in the pan over medium heat. Pour in the egg mixture and add the chevre. Cook until the eggs begin to set on the bottom. Using a heat-resistant spatula, lift the edges of the cooked egg and let liquid eggs run under to the pan below. Cook for another minute and repeat. When the bottom half of the eggs are cooked, place the pan in the oven and cook for 5 minutes, until the eggs are no longer wobbly at the center. Turn on the broiler and broil the frittata until lightly browned on the top, about 30 seconds.
5. Remove the frittata from the oven and let set at least 5 minutes in the pan, then slice and serve.

Original recipe from The Food Lover’s Cleanse

Crispy Coconut Kale, Roasted Salmon & Coconut Rice

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The dogs have been awake since 4:30am…(insert annoyed tone of voice here)…bad news, this will be an extra long Monday…good news, I have time to blog! Side note, I really need to look into a doggy daycare close to home so I can wear these pups out a couple days a week.

I follow Kate Hudson on Snapchat and a few nights ago she snapped some coconut rice, sweet potato, kale, salmon concoction that looked so healthy and delicious, I had to search out the recipe. One quick google search and I had found the recipe on Food 52. Let me tell you, I don’t use coconut too often in dinner dishes but the combination of the light flavors of coconut, kale, salmon and sweet potato mixed with paprika and sriracha were an amazing combination!

Crispy Coconut Kale, Roasted Salmon & Coconut Rice
1 cup uncooked white jasmine rice
1 cup coconut milk
1/3 cup coconut oil, melted plus 1 Tbsp for sweet potatoes
1 tsp toasted sesame oil
1 Tbsp Sriracha
1 tsp paprika
2 Tbsp coconut aminos or tamari
4 salmon filets
1 cup unsweetened coconut flakes
1 bunch kale, cut into strips
2 large sweet potatoes, peeled and cut into 1/2″ cubes

1. With an hour until dinner, bring 1 cup of rice to a boil in a medium saucepan with 1 cup coconut milk and 1 cup water. Reduce heat, cover and simmer for 15 minutes.
2. While the rice is cooking, preheat your oven to 400°F. Combine 1/3 cup melted coconut oil, 1 Tbsp Sriracha, 1 tsp sesame oil, and 2 Tbsp coconut aminos in a jar (with a lid) and shake to emulsify.
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3. Place to cubed sweet potatoes on a baking sheet, drizzle with 1 Tbsp melted coconut oil and 1 tsp paprika, and toss to combine. Put potatoes in the oven and roast for 30 minutes.
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4. When the rice is done, remove it from the heat and keep covered. As the potatoes are roasting, place the kale and 1 cup coconut flakes on a separate baking sheet and drizzle with about two-thirds of the dressing. Add salmon filets topped with 1 to 2 Tbsp of dressing and place in oven with the potatoes for the last 15 minutes. Watch the kale to make sure it doesn’t burn.
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5. At the end of the half hour, remove both sheets from the oven. Divide rice among 4 plates, top with sweet potatoes, kale and salmon, and drizzle with remaining dressing.
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Original recipe from Food 52

Paprika Chicken Thighs

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I decided last week to start tackling our breakfast nook in the kitchen, it was becoming my least favorite spot in the house and a catch-all for bags, mail, boxes, whatever we walked into the kitchen with. So here is what the area looked like when we bought the house…

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Real estate pictures tend to make rooms look so much better than they are in real life, don’t they? The walls in person we’re pretty bright, and all the materials used (floor, counters, backsplash, blinds) just weren’t my taste. For now, I’m just working on the corner near the windows.

I started by painting the walls with my staple taupe, Valspar Lyndhurst Timber. Last week I went shopping for a new light fixture and fell in love with this honeycomb chandelier from World Market. Then I updated the window blinds to the same blinds I’ve been using all throughout the house, Home Decorators Collection Faux Wood Blinds in White from Home Depot. Here’s where I’m at so far…

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Now time to decide what type of table!

Anyway, back to the recipe! This was an easy, weeknight meal that cooks in one pan for easy clean-up.

Paprika Chicken Thighs with Brussel Sprouts
1 lb Brussel sprouts, trimmed and halved
4 small shallots, quartered
1 lemon, sliced
3 Tbsp olive oil, divided
3/4 tsp salt, divided
1/2 tsp ground pepper, divided
2 cloves garlic, minced
1 Tbsp smoked paprika
1 tsp dried thyme
4 bone-in chicken thighs

1. Position rack in lower third of oven, preheat to 450°F.
2. Combine Brussel sprouts, shallots and lemon with 2 Tbsp oil and 1/4 tsp each salt and pepper on a large rimmed baking sheet.
3.Combine garlic, remaining 1/2 tsp salt, paprika, thyme, remaining 1 Tbsp oil and a 1/4 tsp pepper in a small bowl. Rub the paste all over the chicken. Nestle the chicken into the brussle sprouts.
4. Roast on the lower rack until the Brussel sprouts are tender and a meat thermometer inserted into the thickest part of the chicken without touching the bone registers 165°F, 20-25 minutes.

Original recipe from Eating Well

Party Perfect Appetizers

This last weekend we celebrated my mother-in-law’s birthday by throwing her a surprise party. It was so much fun to get all the family together for an evening of food, drinks and fun! I’ve never managed to actually pull off a surprise, to keep it a secret and all, but I’d say this was successful. People came in from Washington and California to help celebrate this beautiful, caring mother/daughter/sister/aunt/friend who always tries to take care of everyone else.

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We hosted about 20 people and I decided to go with appetizer sized foods rather than serving dinner when not everyone would be able to sit down to eat. I also have to admit, I didn’t make any of this from scratch…ain’t nobody got time for that when you’re having 20 people over!

Butternut Squash soup shooters with Rosemary garnish
The shooter glasses are 2 ounce shot glasses that I got at Bed, Bath & Beyond. These are great for so many cocktail party treats, I used them in another way at this party…scroll down to see 🙂
I bought pre-made Butternut Squash soup (I used Pacific brand organic soup), heat it up in a saucepan and top with a single sprig of rosemary.

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Crostini with Camembert and Fig Sauce
This one will look familiar, I posted this on the blog a few months ago and it was a big hit.
Slice a French Baguette into approximately 25 slices, top with a small slice of Camembert or Brie cheese. Put in the oven at 400° for about 8 minutes, until cheese is melted. Remove from oven and top each slice with a tablespoon of your favorite fig jam or spread.

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Mini Caprese Salads
Slide on a toothpick, 1 Mozzarella pearl, a basil leaf (cut smaller or folded), and cherry tomato cut crosswise. Once you have made all of your “salads”, sprinkle with salt and pepper.
In a saucepan, over medium heat, simmer 2 cups of balsamic vinegar until it is reduced by half and begins to thicken, about 15 minutes.
Allow balsamic vinegar to cool, plate the “salads”, drizzle with vinegar and serve.

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Meatball Sliders
Super easy! I bought frozen Italian style meatballs, pasta sauce, provolone cheese and brioche slider buns.
In a sauce pan, over medium-high heat, heat the meatballs and pasta sauce. To construct, place bottom of slider bun, half a slice of provolone, tablespoon of pasta sauce, 1 meatball cut in half, half a slice of provolone, top of slider bun.

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French Fries with Ketchup
Cook French fries to package directions, put 1 tablespoon of ketchup in the bottom of a 2 ounce, tall shot glass. Add 5-7 fries, plunged in the ketchup.

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Sausage & Spinach Stuffed Shells with Butternut Squash Puree

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I’m on day 4 of being sick in bed…I am NOT good at being sick like this. I am bored out of my mind and want so badly to get up and leave the house but am such a mess and exhausted that all I can do is lie in bed. So ready for this sickness to be done!

Normally, when I get a cold, I just power through, continue working and kick it in about a day and a half. I have been going going going for the last few months, so when I started feeling sick, I decided to spend the day relaxing and resting. If possible, this made things worse? Either this is the worst cold I’ve ever had or stopping to rest just allows the cold to settle in and get comfortable for the long haul!

Lucky for me, I had some of these stuffed shells leftover in the fridge! This recipe does take a little time, however, the look and the flavors will make you feel like you should open your own restaurant! When I think of puréed squash, I can’t help but think of baby food. Not this time. I was eating it by the spoonful!

Sausage & Spinach Stuffed Shells w/ Butternut Squash Purée
1 butternut squash, peeled and cubed
1 onion, sliced
3/4 cup milk
3/4 cup vegetable broth
1 pound sausage
2 cups spinach (could also substitute kale)
3 cloves garlic
1 pound jumbo shells, cooked al dente
15 ozs ricotta
1 egg
1/4 cup Parmesan, shredded, plus more for topping
Olive oil
salt & pepper

  1. Preheat oven to 400°F. Arrange onion and butternut squash in an even layer on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 50 minutes.
    2. While vegetables roast, cook sausage in a frying pan over medium heat. When sausage is mostly browned, add spinach and garlic.Cook until spinach is wilted and remove from heat.
    3. Cook pasta to package directions. To keep shells from sticking together, add the to boiling salted water one at a time. After draining pasta, toss with a tablespoon of olive oil.
    4. When vegetables are finished roasting, place them in a food processor. Pulse until a smooth purée forms. Allow to cool, then stir in milk and vegetable broth. Pour butternut squash sauce into the base of a 9×13 baking dish.
    5. In a large mixing bowl, stir together, ricotta, Parmesan and egg. Add sausage and spinach into ricotta mixture and stir until well mixed. Fill cooked pasta shells with 3-4 tablespoons of filling. Arrange shells in butternut squash sauce in the 9×13 baking dish. Bake for 30 minutes, covered with foil, followed by 15 minutes uncovered.
    6. When dish is finished baking, carefully spoon shells along with butternut squash sauce into bowls and top with additional Parmesan.

* Original recipe from Completely Delicious

Korean Chicken Lettuce Wraps

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I made frosted sugar cookies for Valentine’s day last night. I’m pretty sure I ate my weight in sugar cookie dough and cream cheese frosting…Needless to say, I have a stomach ache this morning.

In other news, what is everyone doing for Valentine’s Day?? I want to hear all your cute plans. I’m not big on holiday’s in general, especially Valentine’s Day and Halloween. On top of that, we both work weekends so going out on a night when everyone else is out, restaurants are booked and parking is hard to find, probably not going to happen for this couple. Nice night in with dinner and a bottle of wine it is!

I made these lettuce wraps a few nights ago and they were DE-LI-CIOUS! A little messy, but delicious. And very easy to prepare, marinate the chicken, mix up the sauce and chop some veggies. The chicken marinated for about 2 hours but the actual prep & cook time was about 20 minutes. Great for a weeknight if you start your marinade the night before or in the morning.

Korean Chicken Lettuce Wraps
Makes 8 wraps
2 1/2 Tbsp low sodium soy sauce
2 Tbsp brown sugar
1 1/2 Tbsp sesame oil
1 Tbsp gochujang sauce
1 Tbsp minced garlic
1/4 tsp black pepper
1 lb boneless, skinless chicken breast, thinly sliced
1 cup uncooked brown rice
2 tsp canola oil
1 tsp sesame seeds
8 Bibb lettuce leaves
16 cucumber slices
3 green onions, sliced diagonally

1. Combine first 6 ingredients in a large zip-top plastic bag. Place 2 tablespoons soy sauce mixture in a small bowl; set aside. Add chicken slices to remaining soy sauce mixture in bag; seal. Refrigerate 2 hours.
2. Cook rice according to package directions.
3. Remove chicken from bag; discard marinade. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken; cook 2 minutes on each side or until done. Sprinkle sesame seeds over chicken.
4. Place 3 tablespoons rice in each lettuce leaf; top each lettuce leaf with 1/3 cup chicken mixture, 2 cucumber slices, and about 1 1/2 teaspoons green onions. Serve with reserved 2 tablespoons soy sauce mixture. Serve.

Original recipe from Cooking Light.

Squash Egg-in-the-Hole

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I’m beginning to feel like the struggle of juggling the many things I have to do will never go away. No matter how much a plan and schedule, something will always come up to throw things off track or derail the progress. This is just something I’m working on dealing with right now. Trying not to be overwhelmed by all the things I expect myself to get done and not getting frustrated when things don’t go as planned.

One thing I got used to this summer, while not working, was having delicious and healthy food all the time. I had so much time for meal prep and cooking that I made breakfast, lunch and dinner everyday. As you probably guessed by my above rant, I have not been keeping up on this lately. The search continues for things that are quick and easy to prepare but are still filling and healthy…enter Squash Egg-in-the-Hole. So delicious, so filling and so fast! It took me 30 minutes to prepare this, I could make a dozen and it would serve as breakfast for an entire week for the two of us. This is a great weekday breakfast for busy mornings that you can make ahead of time, pop in the microwave and eat before running out the door.

Squash Egg-in-the-Hole
Makes 4 servings
1 large acorn squash
2 tsp olive oil
1/2 tsp kosher salt
1/4 tsp crushed red pepper
cooking spray
4 large eggs
1/2 tsp fresh thyme leaves
2 slices bacon, cooked and crumbled

1. Preheat oven to 425ºF.
2. Trim off about 1/2 inch from each end of the squash; discard. Slice remaining midsection of squash crosswise into 4 (3/4 inch thick) rounds. Remove seeds and membrane with spoon.
3. Brush both side of squash with oil, and place on baking sheet coated with cooking spray. Sprinkle with 1/4 teaspoon of salt and crushed red pepper. Bake at 425ºF for 15 minutes or until squash is fork tender.
4. Remove baking sheet from oven. Crack an egg into the center of each squash slice; sprinkle eggs with remaining salt. Return pan to oven, reduce oven temperature to 350° and bake for 12 minutes or until eggs are cooked. Transfer to plates using a spatula; sprinkle with thyme and bacon. Serve immediately.

Original recipe from Cooking Light.

Bacon Roasted Brussels Sprouts

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By now you know that I don’t love veggies, but, they are very necessary for a healthy diet. When you only eat a handful of different vegetables, eating them can get old real fast. I needed to try some new side dishes to keep simple weeknight dinners interesting. Cue the bacon! I know, I know, it takes away a bit of the healthy edge. Let’s be honest though, getting my husband to eat brussels sprouts…I had to bring out the big guns.

By sautéing the brussels sprouts in the bacon drippings, you get amazing flavor and don’t forget to add in the leaves that fall off the brussel sprouts when you slice them in half. These leaves roast up to a nice crispy brown, my favorite part of this side dish!

Bacon Roasted Brussels Sprouts
1 lb fresh brussels sprouts, stems removed and halved
8 slices thick cut bacon, sliced crosswise into 1/2″ pieces
kosher salt & fresh ground pepper

1. Preheat oven to 400° F. Cook bacon in a large frying pan over medium-high heat until mostly cooked but not browned, about 7-8 minutes. Use a slotted spoon to remove bacon from frying pan and set bacon aside.
2. Add brussels sprouts to frying pan and bacon drippings. Sprinkle with desired amount of salt and pepper and sauté until lightly browned, about 12 minutes.
3. Transfer brussels sprouts and cooked bacon to a 11×8 baking dish, mix to combine and roast until tender, about 15 minutes.

Squash, Kale & Chicken Pot Pie

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December is in full swing and we’re only 4 days in! Being in the retail industry, my holidays have always felt hectic but this year, with a new job, remodeling a new home and the usual holiday insanity, things are feeling even more overwhelming. I had all these great intentions for the blog in the month of November, but, as always, I grossly overbooked myself and wound up not having enough time to do all the things I wanted to do. I decided to focus solely on the “Thanksgiving feast” posts. I hope you all enjoyed those and, at the very least, got a great recipe or two for your own Thanksgiving dinner. Now, it’s time to get back to basics and back to giving you more décor and DIY…right after I finish with this Chicken Pot Pit 😉

I made this for dinner a few nights ago and it was insanely delicious! Chunks of chicken, squash and kale in a yummy chicken broth gravy…umm…YES!!

Squash, Kale & Chicken Pot Pie
Serves 2 large dinner size pot pies or 4 side dish size pot pies
1/4 cup olive oil
1 medium white onion, chopped
4 garlic cloves, chopped
1 Tbsp fresh sage, chopped
1 small bunch kale, stems removed, leaves chopped
Kosher salt
Freshly ground black pepper
1/4 cup all purpose flour
3 cups low-sodium chicken broth
1/2 small butternut squash, peeled, seeded, cut into 1/2″ pieces
1 lb cooked chicken breast (about 3 medium boneless skinless breasts)
1 box frozen puff pastry, thawed
1 large egg

You have 2 choices for serving your pot pie: 1) cook in a large cast iron skillet making one large pot pie or 2) cook all ingredients through step 5 in a regular skillet, place vegetable mixture in individual dishes and cook personal size pot pies (which is what I did). If you do decided to use a large cast iron skillet, you will need to adjust cook times for puff pastry to cook thoroughly.

1. Cook chicken in desired manner. I boiled mine, small stock pot with salt and boiling water, add chicken and boil for 20 minutes. Remove from water and cut chicken into 1″ pieces.
2. Place a rack in upper third of oven; preheat to 400°F. Heat oil in a skillet over medium-high heat. Add onions; cook, stirring occasionally, until beginning to brown, about 4 minutes.
3. Reduce heat to medium-low. Add garlic and sage to skillet and cook, stirring occasionally, until garlic begins to brown, about 2 minutes.
4. Add kale and season with salt and pepper. Cook, tossing often, until wilted, about 4 minutes. Sprinkle flour over, stir in broth, and mix to combine.
5. Add squash and bring to a boil. Reduce heat and simmer until squash is just softened and broth is thickened, about 8-10 minutes. Add chicken to skillet, stir, and season with salt and pepper.
6. Spoon chicken mixture and gravy into individual oven-proof dishes. Unfold pastry and smooth any creases. Depending on the size of your serving dishes, cut the pastry to the shape and size of dish with 1″ of excess dough to hang over side of dish. Place over dish allowing corners to hang over sides. Whisk 1 egg and 1 tsp water in a small bowl. Brush pastry with egg wash; cut 4 slits in top of pastry to vent.
7. Bake pot pie until pastry is beginning to brown, 15 minutes. Reduce oven temperature to 375°F and bake until pastry is deep golden brown and crisp, 15 minutes longer, Let cool 10 minutes before serving.

*Original recipe from Bon Appétit.