Happy Saturday!

I can't wait for my little one to be old enough to watch the new Winnie the Pooh movie, but until then...

Via

What is for dinner?

Here is what we'll be having for dinner next week...

Sunday - Brick Chicken with Fresh Corn Salad and Sweet Potato

Monday - Shaved Summer Squash Salad and brats

Tuesday - Chilled Tomato Soup with Corn Bread Croutons

Wednesday - Leftovers - I have a Ladies' Night Out

Thursday - Crab Cakes with Tomatoes and Corn  - See Below for Recipe

Friday - Dinner Out

Saturday - Wild Salmon with Grilled Sweet Onion and Corn Relish


Crab Cakes with Buttermilk-Basil Dressing and Marinated Tomatoes and Corn
From Tyler Florence for House Beautiful, July/August 2011
Serves 4-6


For the Crab Cakes

1 1/2 lbs. jumbo lumb crabmeat
1 1/2 cups fresh bread crumbs (made from 4 or 5 slices of white bread with the crusts removed and  
         processed in the food processor)
2 Tbsp mayonnaise, plus more if needed
1 large egg white
1/2 lemon, juiced
Sea Salt and freshly cracked black pepper

For the Dressing

1/2 cup buttermilk
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup fresh basil leaves
2 Tbsp extra-virgin olive oil
A few drops of fresh lemon juice
Sea salt to taste

For the Marinated Tomatoes and Corn

2 ears of fresh corn
2 vine-ripened tomatoes, cut into wedges
2 cups grape tomatoes, cut in half
1 Tbsp Old Bay seasoning
2 Tbsp fresh lemon juice
1/4 cup extra-virgin olive oil
1 fat Tbsp of tiny fresh basil leaves
Sea salt and freshly cracked black pepper, to taste


Directions

1.  Mix crabmeat, bread crumbs, mayonnaise, egg white, and lemon juice until just blended.  Season with salt and pepper.  Shape into six large cakes.  Put them on a plate, cover loosely, and place them in the refrigerator to chill.

2.  To make the dressing, combine all ingredients in a blender and puree on high until smooth; salt to taste.  The flavor should remind you of classic ranch dressing.  This sauce should be served at room temperature, so pull it out of the refrigerator 15 minutes before you plate up. 

3.  Roast the unshucked corn in a 350-degree oven for 30 minutes, until the husks are brown and parchment-like.  The corn will steam in its own jacket, creating an unbelievable, naturally sweet flavor.  Once the ears are cool enough to handle, peel the husks back.  Using a sharp knife, slice the kernels from the cob into a mixing bowl.

4.  Cut up the tomatoes, but don't make them too small and delicate.  Toss the tomatoes and corn with the Old Bay, lemon juice, olive oil, basil, sea salt, and pepper, and let it marinate in the fridge to chill.  (This can be done up to an hour in advance - if it sits longer than that, the salt will pull too much water out of the tomatoes.)

5.  Take the crab cakes out of the refrigerator.  Heat 3 Tbsp olive oil in a large saute pan over medium heat.  Add the crab cakes and cook for about four minutes on each side until they are nice and crisp.  To assemble, spoon some dressing on each plate and place a crab cake in the center.  Sprinkle tomato and corn mixture over the top and serve immediately. 

Gott Some Wine?

Sorry, totally cheesy, but I couldn't resist.  Tomorrow I have a ladies' night out, so we won't be enjoying any cocktails on the patio, but I wanted to highlight one of our favorite wines of the summer.  My husband is the wine guy in our house, and prides himself on finding a great red or white for everyday sipping.  This summer's white wine has been Joel Gott's Sauvignon Blanc.  It is a nice wine for easy sipping...it has a light, crisp, and has a citrus, tropical fruit taste and goes well with fresh summer salads and foods. 

I am sure we'll be opening a bottle this weekend!

Via

Berry Time

Our blackberries are finally coming into season!  I found this great way of presenting berries in simple, white paper plates a little washi tape!

Via

Cath Kidston Tape Yellow Stars

Household Perfection Tip #8

This is the next to the last week in our weekly household perfection tips from Domino Magazine. 

Tip #8

Create a household binder that contains a calendar for monthly maintenance required around the house, contact information for repairmen, landscapers, plumbers, painters, etc. and to house the manuals for all appliances and gadgets in your home.



Via



Via



Via

Salad - In - A - Jar

I ran across this Salad-In-A-Jar idea on Pinterest.  I checked it out and thought it was a good idea, although it does involved a food saver to suck out the air and to keep the lettuce fresh.

For the full details of how to keep a salad fresh in a jar for up for over a week click here.

Via

Saturday Inspiration



Via



What is for dinner?

Here is what we are having for dinner next week...

Sunday - Pizza on the grill

Monday - Toasted Couscous with Grilled Mango and Zucchini and Grilled Chile-Lime Shrimp

Tuesday - Zucchini Pie

Wednesday - Leftovers

Thursday - Chicken and Corn Summer Chowder

Friday - Dinner Out

Saturday - Garlic-Basil Grilled Chicken

Skinny Cocktails

We won't be having cocktails tomorrow as we will be out of town, but I found this for you instead...

Self Magazine has a great article on alternative cocktails and mixers that are lower in calories, sugar, etc.  Click here to check it out!

Happy Sipping!

Via

Via

Summertime!

It is sad to think that summer is already half over!  How did it go so fast?  I feel like I haven't spent enough time enjoying this summer (although I have been lucky enough to get a few beautiful afternoons  to read!).  I am going to see how many of these 101 ideas I can cross off the list before September gets here!



Via



Household Perfection Tip #7

Here is the next tip in the weekly household perfection series from Domino Magazine.

Tip #7

Know your style of hosting (cocktails, tea, coffee, etc.) and make sure you have the items necessary so you can have someone over at the last minute and feel confident knowing you have everything you need.



Via







Via







Via



Sending all my.......

I found this idea on Pinterest and thought it was just great! 

Via

I scoured my local craft stores this weekend looking for a stamp like this, but didn't find one.  Luckily Paper Source has some fun stamps to order.  Check these out!




Via

 

Via




Via



Now I need to find some fun colored envelopes!

Saturday Thoughts

I really like this one...and since I have been singing along to the new Beyonce cd all week it seems very appropriate!

Via

What is for dinner?

Here is what we are having for dinner next week...

Sunday - Dinner Out

Monday - Orzo with Grilled Shrimp, Summer Vegetables, and Pesto Vinaigrette

Tuesday - Pesto Lamb with Roasted Tomato and Crouton Salad

Wednesday - Tomato Ricotta Tart

Thursday - Capellini with Fresh Ricotta, Roasted Garlic, Corn, and Herbs

Friday - Out of town, it is whatever Grandma is making

Saturday - Steak on the fire!

Cocktail Hour at Pinterest

This week I took to Pinterest to find an interesting cocktail and appetizer to make this weekend.  Enjoy!

Sangria Bianca - Adapted from Refinery 29



Via

For 1 large pitcher:
1 white peach
1 white nectarine
2 oranges
1/2 pint strawberries
1 bottle torrontes (or any non-oaked white wine)
1/4 cup rose infused simple syrup

1.  Slice the peach and nectarine into eighths or tenths, depending on size.

2.  You can do whole slices of the citrus, but I prefer cutting supremes, so you can eat them after the fact. For the uninitiated, supremes are when you slice off the skin, and slice between the white membranes segmenting the fruit.

3.  Halve the strawberries.

4.  To make the syrup, combine 1/6 cup sugar and 1/6 cup water. Add the petals of one small very perfumey rose (I had some in the house) or a 1/8 teaspoon rosewater. Bring to a boil, and let it sit for 10 minutes to steep.

5.  Add the syrup and wine to the fruit, and let the mixture sit in the fridge for a few hours to combine.

6.  Pour and enjoy.


Zucchini Appetizer - From Betty Crocker

Via

Ingredients

3	cups thinly sliced unpeeled zucchini (4 small)
1	cup Original Bisquick® mix
1/2	cup finely chopped onion
1/2	cup grated Parmesan cheese
2	tablespoons chopped fresh parsley
1/2	teaspoon salt
1/2	teaspoon seasoned salt
1/2	teaspoon dried marjoram or oregano leaves
1/8	teaspoon pepper
1	garlic clove, finely chopped
1/2	cup vegetable oil
4	eggs, slightly beaten

1.  Heat oven to 350ºF. Grease bottom and sides of rectangular pan, 13x9x2 inches.

2.  Stir together all ingredients. Spread in pan.

3.  Bake about 25 minutes or until golden brown. Cut into 2-inch squares; cut squares diagonally in half into triangles.

Movie Review

Last weekend my husband and I got to go on a date night.  I have been wanting to see Larry Crowne since seeing Tom Hanks and Julia Roberts on Oprah this spring.  I knew that the reviews weren't so great (but neither were the ones for The Tourist and we thoroughly enjoyed that movie!) but we still went ahead to see the movie. 

Both of us really enjoyed the film, I found myself smiling through a number of scenes and we just kept saying it was so cute.  I suggest this movie to anyone who wants a little time away from it all.  It will leave you feeling good and with a little spring in your step!

For other reviews please click here. 

Via

Household Perfection Tip #6

Here is this week's tip for perfecting your household management:

Tip #6

Buy what you use frequently in as large of quantity as you can afford to store.  Overall it will save you a lot of money.

Via

Via

Via

To Kill A Mocking Bird

51 years ago today To Kill A Mocking Bird by Harper Lee was published.  This book has become an American classic, and most kids are required to read it at some point in their schooling.  Lee writes about racial inequality and uses a lot of her own life and experiences for the novel.  She won the Pulitzer Prize for Ficttion for the novel in 1961. 

I haven't read this book since 9th grade and I am afraid to admit that I don;t remember a lot of the story, I just remembering that I really liked the book.  After seeing that the anniversary of the publishing date was this coming Monday I thought it would be fun to track down a copy of the book at our library and to make it my book to read this week. 

If you haven't read this wonderful book, or don't remember the story I ask you to join me in revisiting this classic.

To Kill a Mockingbird: 50th Anniversary Edition

Saturday Sayings

In looking at the weather report today is looks like the rain has moved out of the East Coast and most everywhere is looking to have a nice, sunny weekend...Enjoy!

Via

What is for dinner?

Here is what we are having for dinner next week...

Sunday - Crispy Skin Salmon Salad with Roasted Cherry Tomatoes (we will put everything on the grill)

Monday - Char-Grilled Pizza with Fig, Mozzarella, and Caramelized Onions

Tuesday - Zucchini "Pasta"

Wednesday - Cape Cod Chopped Salad

Thursday - Grilled Peach Salad with Shaved Country Ham and Summer Herbs

Friday - Chili-Rubbed Chicken with Grilled Zucchini and Summer Squash

Saturday - Skirt Steak with Corn Cakes

Weekend Nibbles

The mint is just thriving in the garden, so we'll be using it tomorrow to make grapefruit-mint mojitos.  To go along with that I am in the mood for a little guacamole.  Everyone has their favorite recipe, mine includes roasted garlic.  Enjoy!

GRAPEFRUIT-MINT MOJITO - From Martha Stewart Cocktail App

Via

Serves 4

Ingredients:

1 ruby red grapefruit

6 ounces (3/4 cup) white rum

3 cups ice

1/2 cup mint simple syrup (see below)

1 cup seltzer
Mint springs, for garnish

1.  Using a vegetable peeler, remove zest from grapefruit in long, wide strips, leaving the bitter white pith behind.  Place in a large glass, and add rum.  Cover and infuse for 30 minutes.  Strain through a fine sieve into a large glass measuring cup; discard zest.

2.  Slice off top and bottom ends of grapefruit and remove the remaining pith.  With a pairing knife, cut between membranes to remove whole grapefruit segments.  Place 2-3 segments in each of the four glasses and add 3/4 cup ice.  Stir together the infused rum, mint syrup, and seltzer, then divide among glasses. Serve immediately, garnished with mint sprigs. 

Mint Simple Syrup
Makes 1 1/2 cups

1 cup sugar
1 cup water
1 cup mint leaves

1.  Heat sugar and the water over medium-high heat, stirring until dissolved.  Add mint leaves; remove from heat.  Cover; steep 30 minutes to 1 hour.  Strain; discard mint.  Refrigerate up to 2 months.



ROASTED GARLIC, POBLANO, AND RED PEPPER GUACAMOLE - from Cooking Light
Serves 8

Via

Ingredients

• Guacamole:
• 6 garlic cloves, unpeeled
• 1 medium red bell pepper
• 1 medium poblano pepper
• 1/4 cup finely chopped green onions
• 2 tablespoons chopped fresh cilantro
• 2 teaspoons fresh lime juice
• 1/4 teaspoon kosher salt
• 1 ripe peeled avocado, seeded and coarsely mashed
• Chips:
• 6 (6-inch) corn tortillas, each cut into 8 wedges
• 2 teaspoons fresh lime juice
• 1/4 teaspoon kosher salt
• Cooking spray

Preparation

1.  Preheat oven to 450°.

2.  To prepare guacamole, wrap garlic cloves in foil; bake at 450° for 15 minutes or until soft. Let cool slightly; remove skins. Place garlic in a medium bowl; mash with a fork.

3.  Preheat broiler.

4.  Cut peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened, turning frequently. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and finely chop. Add peppers, onions, and next 4 ingredients (through avocado) to mashed garlic; stir well.

5.  Reduce heat to 425°.

6.  To prepare chips, combine tortilla wedges, 2 teaspoons juice, and 1/4 teaspoon salt in a large bowl, tossing to coat. Arrange the tortillas in a single layer on a baking sheet coated with cooking spray. Bake at 425° for 10 minutes or until crisp and lightly browned, turning once. Cool 5 minutes. Serve with guacamole.

Setting the table

My husband often gets the task of setting the table.  For some reason this is challenging for him, he never remembers which side of the plate the fork and knife go.  Thank goodness Mrs. Lilien has solved this problem.  She has provided a nice little cheat sheet so we'll never forget what goes where.  Please check out Mrs. Lilien's site for the printable version (ours is taped to the inside of our kitchen cabinets.)

Via

Household Perfection Tip #5

Here is this week's household tip in our continuing weekly series:

Tip #5

Arrange your pantry with the items you use the most in the front and items that aren't used as often in the back.



Via



Via

Via

Happy 4th of July!

Wishing everyone a wonderful Independence Day!

Via

What is for dinner?

Here is what we are having for dinner next week...

Monday - Happy Fourth of July!

Tuesday - Dumplings

Wednesday - Tomato-Peach Gazpacho

Thursday - Sweet and Spicy Chicken with Soba Salad

Friday - Lemony Shrimp Salad

Saturday - Fig and Goat's Cheese Tart

Day Off!

Hi, this week has been super busy at this house - swim lessons, music class, multiple play dates, volunteering, helping a friend move, meeting with the contractor, yard work!  I have had no time to think about what we are having for dinner next week...so please check back on Monday and I will have something posted. 

Enjoy your weekend! 

Via

And to my darling husband - I am sorry I couldn't look at your booklet this morning, but I promise to look at it tonight.  Off to clean our house.