Look­ing for the per­fect appe­tizer for this week­end? I’ve got it, hum­mus dip with veg­etable cru­dites. If you’ve never made it before you’ll be shocked at how easy it is. You will never buy it pre-made again! Not only is it healthy for you, it tastes amaz­ing, and is so inex­pen­sive to make. ($1 for the beans, $2 for the veg­gies assum­ing you have the basic pantry items like olive oil, s&p, etc…) Whether you’ve been asked to bring some­thing to a casual cock­tail shin dig or you’re pack­ing a pic­nic to the beach, this would be per­fect. Hum­mus recipe here.

 

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Need an easy but spe­cial Sun­day night din­ner idea? I’ve got just the recipe for you, shrimp fra diavolo. It’s saucy, spicy and deli­cious. A per­fect meal to end your week­end with. I’ve been mak­ing this for years but I really don’t have my own recipe mea­sured out. I found one that is iden­ti­cal to how I make mine. Of course it’s a Giada De Lau­ren­tiis recipe. The only thing I do dif­fer­ently is chop my onions instead of slice them. I also add a tsp of but­ter at the very end to give the sauce a silky, extra yummy touch. Serve with some Pane Rus­tico Ital­ian bread on the side. (a.k.a. crusty Ital­ian bread, the other name just sounds more appealing)

 

Wine sug­ges­tions:

Chilled white wine such as a Fer­rari Carano Pinot Gri­gio for a crisp clean taste or La Crema Chardon­nay if you pre­fer a more but­tery flavor.

Fun foodie rumor:

Accord­ing to Mario Batali (uber famous Ital­ian chef), this is more of an Italian-American dish that you rarely would find in Italy. It tastes so amaz­ing I don’t care who eats it where, just as long as I’m eat­ing in my house!

 

Buon Appetito!!

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S’mores on a stick. Pure and sim­ple genius. In recent times the cup­cake has taken over the enter­tain­ing world. I am not at all say­ing that is a bad thing. How­ever, if you’re any­thing like me (so sorry if you are!) you prob­a­bly like to show­case some­thing a lit­tle “off the beaten path”, culi­nar­ily speak­ing.  How per­fect, yet unex­pected would these S’mores on a stick be for a bridal shower, wed­ding favor, kids party, grad­u­a­tion shin dig, bbq at the park or as a host­ess gift? These just may be the new “cup­cake”. What I love is you can really get cre­ative with the tags you put on them.

 

Tag ideas:

–Make photo tags for occa­sions like a grad­u­a­tion party or wedding.

–Use a fake movie ticket tag when you host your next movie night with friends.

–Print a tag with the recipe on the back show­ing how to make them.

–Add a per­sonal quote on your tags.

–If you like sim­ple and classy, use a monogram.

The ideas are end­less. This is a really sweet idea that is also very eco­nom­i­cal. To find out what sup­plies you need and step by step instruc­tions go to Eliz­a­beth Ann Designs blog.

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Okay, this sounds com­pli­cated right? I promise it’s not. I found myself want­ing to make a recipe with a pea puree. What is pea puree you ask? (okay, you’re prob­a­bly ask­ing what brodetto is too, but that will have to be another post down the road) Good ques­tion and one I wanted an answer to recently. I’m addicted to watch­ing “cook­ing shows” and it seems like some­body is always mak­ing a pea puree. (Remem­ber the Top Chef scan­dal when Alex was accused of steal­ing Ed’s pea puree?) So I decided I was up for the chal­lenge of mak­ing one. To my sur­prise there is noth­ing fancy or hard about mak­ing one.  Although there are many ver­sions of pea puree, it is basi­cally what the name implies, fresh or frozen peas and mint, then pureed (not mashed). Of course most recipes add a lit­tle more than that. Here is my recipe.

Tips:

–buy fresh hal­ibut if possible

-grow mint at home so you always have some on hand (easy/cheap to grow too)

–keep frozen pea bags stocked in your freezer then you will always be able to whip up a batch of pea puree when you’re look­ing for a quick side dish to make (with­out hav­ing to run to the gro­cery store for the 10th time this week)

Buon Appetito! I hope you enjoy this dish as much as I did…so fresh and clean!

 

 

 

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Jun 282011
 

 

This is my easy brie cheese appe­tizer. As a side note, I don’t eat cheese except for brie and nacho cheese. (the kind you find at the movies) I know it’s a lit­tle weird. What can I say? I’m a lit­tle weird. Any­hoo, you and your for­tu­nate guests will gob­ble these up! They’re so easy to make and deli­cious. One evening I had day old bread and some left over brie. I thought, “Hhh­mmm, what can I make besides the obvi­ous just brie and bread?” I had plenty of fresh herbs in my gar­den and I had a red onion in the fridge. Thats when the brieasy was born…Buon Appetito! Recipe here.

Tip:

These go fast…make plenty!

 

 

 

 

 

 

 

 

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San­gria I say! The beauty of San­gria lies in the fact that in spite of being exotic and deli­cious, it is incred­i­bly easy to make. There are thou­sands of dif­fer­ent recipes. No joke! Almost every restau­rant has it’s own “secret san­gria”. Through trial and error I have come up with my own sim­ple recipe. It’s so refresh­ing, fruity and light. Once you make this you’ll won­der why you haven’t before. Not only does it taste amaz­ing, it is very easy on your wal­let as well. I promise this is going to become your “go to” party drink!

Nellene’s san­gria recipe here

Warn­ing: Sip slowly…it can knock you off your feet! The alco­hol con­tent is much higher than just hav­ing a glass of wine. Overnight the sug­ars, wine and gin/vodka fer­ment get­ting stronger mak­ing a pitcher of WOW!

 

 

 

 

 

 

 

Fun Facts:

–Rioja region, the wine region of Spain is con­sid­ered to be the place where San­gria was born.

–It first became pop­u­lar in the 1800´s when fruit punch was served at most aris­to­cratic parties.

–San­gria has become word’s pop­u­lar drink since it was intro­duced to the world at New York World’s trade fair held in 1964.

 

 

 

 

 

 

 

 

 

 

 

 

 

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The Beast a.k.a. Our Backyard

This is the begin­ning stage of our back­yard remodel. I’m not going to blog on how to build an out­door patio per­gola since I really don’t know how too. I will blog on the DIY projects that are smaller and doable for almost every­one. The end goal is an amaz­ing out­door din­ing room/patio. I’m so excited on what we’ve done so far I hope you will stay tuned for my updates. I promise you won’t be dis­ap­pointed, only inspired to work on your own out­door space.

If you’d like to see my col­lec­tion of photo inspi­ra­tions for our yard click here.

 

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Mahi Mahi fish tacos!

Sooo deli­cious and good for you too. A few weeks ago I decided to try to make a healthy ver­sion of fish tacos. I was pleas­antly sur­prised at the bold fla­vors you could get with­out the fat. So last night I decided to have a few of my friends over and treat them to some mahi mahi tacos. They were a hit! Unless of course they were hid­ing the tacos in their nap­kins on their laps, because their plates were licked clean. ;) Recipe here

 

 

 

 

Tip:

With sum­mer around the cor­ner, a lot of peo­ple are being health con­scious to fit into their itsy bitsy polka dot­ted bikini. Make an appe­tizer that has healthy options as well. Put out fresh salsa, gua­camole and chips. The healthy twist is to put a plate of raw veg­gies (car­rots, radishes, bell pep­per, cel­ery)  out as well. They can use the veg­gies in place of the tor­tilla chips to dip the gua­camole and salsa. There are always left over chips at my house, but never one car­rot left! ;)

 

 

 

 

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Apr 252011
 

I love to enter­tain! So this is the first of my many tips and tricks to make enter­tain­ing eas­ier and hope­fully lighter on the wal­let too. These days I’m try­ing to find ways to cut cor­ners with­out cut­ting “class”. An eco­nom­i­cal tip is to make your own ice. The aver­age bag of ice costs $2.50 from your local super­mar­ket.  How many bags you would need depends on the size of your gath­er­ing. I think it’s safe to say the min­i­mum would be 2 bags.  Here is a guar­an­teed sav­ings of 5 bucks! (I use lots of ice, so I’m guess­ing your sav­ings would be more) I use ice for cham­pagne buck­ets, huge metal or plas­tic tubs filled with sodas and waters, a des­ig­nated beer cooler and for serv­ing in bev­er­age pitch­ers and cups.

What you will need:

1. ice maker or ice trays

2. water if using trays

3. freezer Ziploc bags (label them “party ice” with a Sharpee)

4. freezer space

A week before your event, every night before bed, empty your ice maker or ice trays into a Ziploc bag and store in the freezer. (if using trays refill and return to freezer) By the end of the week you should have 4–6 bags full of ice ($10-$20 sav­ings) depend­ing on the size of your maker and num­ber of trays.

Buur­rrrril­liant Tips:

- This is not lim­ited to par­ties, stock up self made ice for fill­ing your giant cooler                  before hit­ting the beach or your Sat­ur­day base­ball game.

- Add edi­ble flow­ers and herbs to ice trays for a spe­cial touch to water                                     pitch­ers and punch bowls

–For ice that is strictly dec­o­ra­tive and used for chill­ing  (such as in the cham­pagne                 bucket) add shiny beads, sparkly con­fetti, etc…

–To help make the ice cubes more clear and not cloudy, boil dis­tilled, puri­fied water            and then poor the water into the trays while rel­a­tively still hot. They say it’s the                  cold or luke­warm water tem­per­a­ture that causes the cloudi­ness. It might not turn              100% clear but it’s notice­ably better.

P.S.

My sis­ter threw an anniver­sary party this week­end and guess what she ran out of? You guessed it! It’s not that she wasn’t pre­pared, she only had so much space in her freezer. Stor­ing those big store bought bags of ice can be an issue as well. Hav­ing plenty of smaller Ziploc size bags will allow you to store more ice in your small freezer space. Too bad this blog wasn’t posted before her party.  No wor­ries though,  I live down the street and came to her res­cue! ;)

 

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