Farmer's Market Feast - Insalata Mista

Honestly, is there any better meal than one straight from the garden?  Until my parents vegetable garden becomes fruitful, we'll rely on the farmers market.  Plus, it's such a great way to spend a lazy Saturday morning! We met my sister and her husband at the Cherry Creek Farmers Market last Saturday to stock up on delicious veggies for our dinner that night.

The recipe was inspired by an Insalata Mista recipe we saw in Wine Spectator.  On the list: 

Arugula, 

artichokes, 

tomatoes, 

oyster or trumpet mushrooms, 

leafy greens, 

asparagus, 

fresh Parmesan, 

lemons, 

and organic chicken breasts.

We steamed a couple of artichokes to munch on before dinner.  Then melt a little butter with some Italian herbs and mix up some mayo with Italian salad dressing for 2 different and tasty dips.  I saved the hearts to put in the salad.

Insalata Mista means mixed salad in Italian.  You can use whatever veggies you want.  The key is to use the freshest ingredients possible. Wash them early so they have time to dry off, and don't put them in the refrigerator (until after you've used what you need for the meal.)

Insalata Mista

Mix together the arugula, leafy greens, sliced mushrooms and asparagus (I roasted the asparagus - drizzled with olive oil and salt - in the oven at 400 degrees for about 10 minutes).  Toss in the sliced artichoke hearts. Shave fresh Parmesan on top.  Dish out salad equally among plates.  Place sliced tomatoes along the edge of the plate.

Grilled Chicken Breasts

I grabbed some rosemary from our rosemary bush out back and infused extra virgin olive oil with it for a few hours.  I brushed the rosemary/oil over the chicken breasts and seasoned them with a little salt and pepper.  Then we grilled them up on the outside grill.  Slice up the meat, and divide among salads.

Dressing

Mix up extra virgin olive oil with fresh squeezed lemon juice (For 4 salads, I used 1/2 cup olive oil and 1/4 cup lemon juice).  Add salt and pepper to taste. Drizzle dressing all over salad and tomatoes.

We added some fresh baked bread from the Italian restaurant down the street (ZaZa's Pizzeria) It's brushed with olive oil, garlic, and herbs de provence.

This meal pairs perfectly with a crisp, white wine - Roero Arneis is a great choice.  Dinner was al fresco - it was a perfect Colorado evening.  The heat had given way to a fresh, summer breeze.

We just had to top off the night with espressos on the porch...

xo,

K

Napa Valley - A Day Of Tasting

Farmstead Restaurant in St. Helena, California

Going to Napa for a relaxing couple days of great wine, great food, and great company is one of my favorite vacations.  With all the trips to San Fran I've been making the past 5 months, Napa was definitely on the list of must-do's.  While we have our favorite wineries that we tend to visit more often than not (Fantesca, ZD, Round Pond, Frank Family to name a few) - we decided to throw in a few new ones that we'd heard about but never been to.  I didn't bring my big camera on the trip and instead continued my obsession with Instagram...if you're not on the bandwagon, do yourself a favor and get on it! (Follow me on instagram! My username is katedreamtolife).

I highly recommend the restaurant we ate lunch at - Farmstead.  It's right of Highway 29.  The restaurant features a "farm to table menu highlighting local, sustainable and organic ingredients at their peak freshness" - Farmstead Restaurant  I sipped on a crisp, fresh Rose while Billy tried their seasonal margarita with fresh crushed strawberries.  Both our meals were fantastic - Risotto with asparagus, wild mushrooms, green garlic and fresh Parmesan with a fresh farm egg on top and a Pulled Pork sandwich with a cabbage and blue cheese slaw.  Oh, and we also had to have the famous Mac and Cheese.











The ambiance of the restaurant is fabulous, too.  It's rustic and comfortable, with gorgeous fresh flowers and a lovely patio (where we sat) with views of their gardens and olive oil tasting house.

After lunch we headed up the Silverado Trail to Duckhorn Vineyards.  Randomly enough I ran into some friends from Nashville there - crazy how you can go all the way across the country to see people from home! Duckhorn is nice if you want to chat with the group you are visiting with - it's not as interactive with the pourers as some tasting rooms.  I can appreciate both settings, but sometimes I love to chat with the people who know and love the wines.  I learn so much that way.





Next was a stop at  Rombauer Vineyards.  I had visited Rombauer 2 years ago when we went wine tasting for my Dad's 60th birthday.  The boys went golfing that day, so Billy had never been.  We drink Rombauer chardonnay with Billy's parents quite often, and some friends of ours served it at their wedding a while back, so Billy wanted to check it out.  The tasting room can be very crowded - but the gardens are lovely.  I suggest getting your wine at the outside tasting bar and roaming the gardens while you sip!








We finished up the day with a classic - Frank Family Vineyards.  Frank Family is owned by Rich Frank, longtime executive of Disney.  Their wines are fantastic and the tasting room is laid back and beautiful - no matter how many times we taste there, it never gets old!

Cheers!

K

Jack Daniel's Cupcakes

Jack Daniels Whiskey Cupcakes:  
A variation of these: (http://fieldsofcake.blogspot.com/2011/06/fathers-day-cupcakes-just-for-dad-dark.html)

2 Cups all purpose flour

3/4 cup cocoa powder

2 cups brown sugar

2 tsp. baking soda

1 tsp. baking powder

1 tsp. kosher salt

2 eggs

1/2 cup strong coffee

1/2 cup Jack Daniels Whiskey

1 cup buttermilk

1/2 cup vegetable oil

Preheat oven to 350 degrees F.

In a large bowl, stir the flour, cocoa powder, sugar, baking soda, baking powder, and salt.

In separate bowl (I use a 4 or 8 cup measuring vessel) combine the eggs, coffee, whiskey, buttermilk and oil.

Pour the egg mixture into the flour mixture and whisk until smooth.

Spoon the mixture into prepared cupcake cups.

Bake in preheated oven about 18-20 minutes until the tops spring back when lightly pressed.

Cool completely.

Chocolate Buttercream Frosting: (http://www.cdkitchen.com/recipes/recs/356/Buttercream_Frosting59669.shtml)

6 tablespoons butter, softened

cocoa powder, see below

2 2/3 cups powdered sugar

1/3 cup milk

1 teaspoon vanilla extract

For light chocolate frosting use 1/3 cup cocoa powder. For medium chocolate frosting use 1/2 cup cocoa powder. For dark chocolate frosting use 3/4 cup cocoa powder.  In mixer bowl cream the butter. Add the cocoa and powdered sugar alternately with milk. Beat to spreading consistency adding more milk if needed. Blend in vanilla.

Homemade Hummus

Hummus is one of my favorite dips, spreads, snacks.  I use it in sandwiches, on veggies, with pita bread.  And while it's readily available in the grocery store, I decided to try out making some from scratch.  Using this recipe, it was a quick and easy spread to make. And delicious!  I highly suggest you try it out.   Tahini is the essential ingredient.   And don't worry, it's easy to find in the international aisle at the market.  Tahini is used in a lot of Mediterranean dishes and is a paste made from ground sesame seeds.  In all our efforts to eat healthier, hummus is a great way to go (in lieu of mayo, ranch, or other less healthy dips and spreads).  It is rich in protein and fiber and helps lower blood cholesterol.  Win win!

Home

As we get older, the word "home" can mean so many different things.

There's my actual "home" in Nashville, TN that is feeling less and less like home as we have more showings and the reality of it selling and becoming someone else's home is imminent.

There's the childhood home I grew up in in Denver - where my parents still live.

There is Iowa..where I was born and where a lot of my family still live.

And Minnesota in cabin by a lake.

There's wherever Billy is...

...There's wherever we end up....

It's a lot for a gal to handle :>)

We are getting more and more showings at our house in Nashville, and realtor's call asking to take a client over ASAP.  It became difficult for me to leave work, race home, and get Cali out of the house.  All while dust busting dog hair as I back out the door.  My extremely generous parents offered to keep the little rascal for a few months...so Cali and I hopped on a plane to the mile high city.  And landed on one of my Favorite Days of The Year: PASTA SUNDAY!

Pasta Sunday happens more Sunday's than not - but it's always a holiday to me.

My sister Kara making homemade Rigatoni - it was delicious! If you have a kitchen aid mixer, I highly recommend getting the pasta making attachment.  It is really simple to make your own noodles - and well worth it.  

God Bless Pasta Sunday...

xo,

k

Classic Deviled Eggs

I'm a sucker for a great deviled egg.  I love how pretty they look all gathered together...spring colors of yellow and white and orange sprinkled on top! And they are just so darn tasty, too.  I can pop those things in like m and m's.  Seriously.  If you want one, you have to move fast.

I made my mom and older sister's deviled eggs last night to take to an Easter dinner party with me.  Deviled eggs are a fab addition to any brunch meal...or as an appetizer too!

Deeeee-lish!

Deviled Eggs 

(made with 1 dozen eggs)

Hard boil 12 eggs. 

(Lay eggs on bottom of pot. Fill with cold water till covered by 1 inch. 

 Bring water to boil.  Remove from heat and cover for 10-12 minutes.)

Peel all the eggs.  

Gently slice the eggs in half lengthwise.

Scoop out the yoke and set aside in a bowl.
Add to yokes:
2 heaping tablespoons of Yellow Mustard, 
2 heaping tablespoons of Light Mayo,
1 heaping tablespoon of Light Ranch Dressing, 
and a splash of Italian Salad Dressing (optional).
Mix together.
Spoon the mixture into a small plastic Ziploc bag.
With scissors, snip off a small corner of the bag.
Squeeze the deviled egg mix into each waiting egg half.
Sprinkle with Paprika.

I should have taken 24 little deviled eggs over to my girlfriend Amanda's house for dinner last night.

Ahem.  Only 20 went over.  Oops.

xo,
K

Fun "Fashion" Easter Eggs

Happy Easter!  I hope you all have a lovely, refreshing, renewing holiday today.

A few fun "Fashion" Easter eggs from Refinery 29!

So fun and creative - Apparently I need to up my easter egg game next year :>)

xo,

K

Great Risotto Made at Home

Risotto is one of my favorite meals to cook and serve.  Many people think it's extremely difficult or time consuming to make.  That's simply not true.  I loved reading this Apartment Therapy article on How To Make Great Risotto at Home.  According to them, it shouldn't take longer than 30 minutes to make this delicious Italian meal...

Photo from Apartment Therapy

Who is making risotto for dinner tonight?  This recipe is a great one

 Yum. 

k

Classic Italian Bruschetta

source

Bruschetta can come in many different forms.  At it's most basic, bruschetta (pronounced bru-SKEH-tah) is toasted bread that's rubbed with garlic, brushed with extra virgin olive oil, and sprinkled with salt, and pepper.  Toppings come in all different shapes and sizes:  pesto, cheese, artichoke hearts, beans, meat, vegetables, etc.

My favorite, and go-to side dish, is the classic Italian bruschetta - made with my favorite ingredients: tomatoes, garlic, lemon, and olive oil.

source

source

Classic Italian Bruschetta

serves 2

2 medium tomatoes

1 large garlic clove, minced (or 2 small cloves)

Juice from 1 lemon

4 tbsp extra virgin olive oil (2 tbsp per tomato)

salt, pepper

fresh basil (dried will do in a pinch)

crusty bread

Heat oven to 400 degrees.

Cut tomatoes in half.  

Spoon out all the seeds and insides (throw away), so you're left with just the flesh of the tomato.  

Dice tomatoes and place in small bowl.  

Mince garlic and add to bowl.  

Squeeze in juice of 1 large lemon.

Add the olive oil.

Stir all together and add salt and pepper to taste.

Slice bread.  

Spoon up some of the liquid from the tomato mixture - no tomatoes, just juice.

Coat top of bread slices with liquid.

Toast in the oven for 10 minutes.

Take the bread out of the oven, and spoon tomato mixture on top.

Top the bruschetta with torn fresh basil (or use a sprinkle of dried if fresh isn't available). 

Lemon Chicken Orzo Soup

Is there anything better on a cold, stormy night than a steaming, comfy bowl of soup?  Not in my book.  (Ok, fine. Add a glass of wine. And a loved one. And a puppy.  And a new episode of Vampire Diaries.  There.  Nothing better).

As Billy and I prepare for our 3 day juice cleanse (starts tomorrow...more on that later), we decided to make some healthy, clean, lemon chicken orzo soup for dinner leading up to it.

This soup comes from Ellie Krieger's The Food You Crave cookbook.  It's a well-loved cookbook...all marked up with notes, comments, bookmarks, and food! Definitely one of our favorites.   

Ingredients

4 tsp olive oil

8 oz skinless, boneless chicken breasts, cut into small chunks

salt and pepper

1 medium onion, diced

1/2 cup diced celery

1/2 cup diced carrot

2 teaspoons chopped fresh thyme, or 1/2 tsp dried

6 cups low-sodium chicken broth

1 cup orzo (whole wheat if you can find it)

2 large eggs

4 lemons (squeeze out juice)

Heat 2 tsp of oil in a soup pot of med-high heat. Season the chicken with salt and pepper and cook in the pot until done.  Take out chicken and set aside

Add the remaining 2 tsp of oil to the pot. Throw in the onion, celery, carrot, and thyme and cook over med-high heat until tender.  Add 5 cups of broth and bring to a boil.  Add the orzo and simmer until tender (8ish minutes).  Turn the heat to low to keep the soup hot but not boiling.

Warm the remaining 1 cup of broth in a small sauce pan or in the microwave until it's hot but not boiling.  In a bowl, beat the eggs. Gradually whisk in the lemon juice.  Add the egg-lemon mixture to the hot broth, stirring all the while.  Add that mixture to the soup, stirring the whole time until the soup thickens. Don't let soup come to a boil or the egg will cook!  Add the chicken back in to the soup and season with salt and pepper.

***NOTE: I double this recipe and we eat it for a couple of days. Definitely gets better with time :>) But if you like it to stay "soupy" (it thickens quite a lot) add broth as you re-heat.  ALSO, I always add extra lemon...I just keep tasting and adding till it gets to lemon-y perfection.

Oatmeal Chocolate Chip Cookies

Gooey, soft cookies are a weakness of mine.  I'm always on the lookout for a delicious new recipe.   

And it seemed to be perfect timing when my Christmas gift from my parents came in the mail this week....my Kitchen Aid Mixer!!!! Yippee!!!

So after curling up on the couch with dinner and watching the Golden Globes, I broke out my brand new mixer and made some Oatmeal Chocolate Chip Cookies - Recipe Here.  I had to do a little convincing with Billy - he wasn't sure about the oatmeal aspect.  But don't you worry, I converted him.  And in my quest to eat healthier and more nutritiously this year - I don't feel guilty popping one of these puppies in.  Not guilty at all :>)

One more thing, I added 1/2 teaspoon of cinnamon to the recipe. I'd seen it in a few other recipes, and it really makes a yummy addition! 

xo,

k

Thanksgiving Turkey Tray

My Thanksgiving photos are a little late coming :>) Forgive me?

One of my favorite projects I pinned over the holidays was the adorable turkey veggie plate.  Did you see that one?  Seriously, it's almost to cute to eat....

This guy is so easy to put together.  I laid romaine lettuce all across the base. Then layered in the carrots, broccoli, bell peppers, zucchini, and popped on his little face. Skinny pieces of zucchini make legs, and viola...

Gobble Gobble :>)

DIY Doily Umbrella Stirring Sticks

Awhile back I posted about the Pinterest Challenge that I was linking to, but I wanted to post the full "how to" for you!

These Doily stirring sticks are so beautiful....they'd be perfect for a bridal shower or baby shower.

Rachel Moore Photography

DIY Doily Umbrella Stirring Sticks

Supplies:

mini doilies, wooden skewer sticks, white card stock, glue stick, hot glue, scissors, mini beads or pearls

1.) Cut card stock to match center circle of doily.
2.) With a glue stick, add glue to card stock circle.
3.) Glue card stock circle to center of doily.
4.) Mark center of doily and cut a straight line from edge of doily to the center.
5.) Line edge of cut with glue.
6.) Bend the doily into a cone-like shape, and glue edges together.
7.) Glue jewel or bead to top of umbrella.
8.) Glue end of skewer stick to inside of “umbrella”.

Rachel Moore Photography

Enjoy!

k

"Super Soft Snickerdoodles"

I recently stumbled across this (aptly titled) "Super Soft Snickerdoodle Cookies" recipe, and I must say they are amahhhzing! (Happy Endings anyone?)

Please, you have to try these! They are so delicious, very easy to make, and - as promised - super soft :>)  I made them last week, and we devoured them...Since there are only 2 of us at home, I tend to halve recipes.  It makes for a few less cookies that Billy and I end up consuming.  

One great tip with these cookies is to under bake them a little..it helps them stay moist and chewy.

Snickerdoodles

1 cup (2 sticks) unsalted butter

1/2 cup dark brown sugar

1 cup white sugar

3 cups flour

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

1 teaspoon baking soda

1/2 teaspoon salt

3 eggs

1 teaspoon vanilla extract

For the cinnamon sugar:

1/4 cup white sugar

1 tablespoon cinnamon

1/4 teaspoon nutmeg

Heat the oven to 425°F. Gently melt the butter in a saucepan or in the microwave and let it cool while you mix the dry ingredients. Stir together the sugars, flour, spices, baking soda, and salt. Whisk the eggs into the cooled butter and add the vanilla. Stir the wet ingredients into the dry ingredients, stirring just until it comes together.

In a soup plate or shallow bowl, mix together the white sugar, cinnamon, and nutmeg. Form small 1 1/2-inch balls of dough and roll them in the cinnamon sugar. Place them on an unlined, ungreased baking sheet and flatten slightly. Bake for 7 minutes then remove and let cool on the baking sheet for 5 minutes. Remove to a wire rack.

The dough can be refrigerated for up to 5 days, well-wrapped. It can also be frozen in logs. 

DIY - Mini Pie Favors

This past week, 2 of my DIY projects have been featured on Wedding 101 from our DIY Picnic Wedding Style Shoot.

First up...

DIY Mini Pie Favors! These are so cute and really easy to make :>)  

See the W101 post here.

Mini Pie Favors:

*This project was Inspired by these adorable pies but I tweaked ours just a little bit!

Supplies:
Empty small mason jars with lids
Bright fabric of your choice
Twine
DIY painted mini forks (see below)
Thank you tags
Pillsbury pie crust in the tube (Find in the refrigerated aisle)
Pie filling (we used apple and cherry from the can)

PIES:
1.)  Pre-heat oven to 425 degrees.  Line bottom and sides of mason jar with pie crust (1 can of crust makes about 8 pies).
2.)  Fill jar with pie filling, leave a little room at the top for bubbling.
3.)  Layer a piece of dough on top of filling, but be sure to score a few spots to let steam out.
4.)  Leave jar uncovered.  Place pies on cookie sheet and bake for 18-22 minutes, until golden brown.
5.)  When pies are done, secure lid on each pie.

DECORATE THE JAR:
1.) Cut fabric into circles 2 inches wider than top of lid.
2.) Once pies are cooled, screw on lid with fabric lying over the flat piece.
3.) Using a hole punch, cut a hole in the corner of thank you tag and string through a piece of twine.
3.) Tie around lid of mason jar and attach mini wood forks to twine.

Painted Mini Forks
Supplies:
Mini forks from Fort & Field purchase them here.
Paint in wedding colors
Paintbrush.

1.)  Choose paint colors and paint handle end of mini forks.
2.)  Let dry and tie on to mini pie favors with twine.

Enjoy!

xo,

k