Mediterranean Shrimp Orzo

Mediterranean flavors are some of my all time favorites! We got totally spoiled on our honeymoon [2 years ago] when we island hopped in Greece for 10 days. Kalamata olives, tzatziki, hummus, and feta made up the majority of our diet. And it was glorious! This dish was slightly inspired by those flavor combinations and my nagging desire for some good shrimp!

Mediterranean Shrimp Orzo
serves 4-6

• 1 lb of raw shrimp, peeled and deveined 
• 1 lb uncooked orzo 
• 2-3 tbsp EVOO
• 1 cup cherry tomatoes
• 1 cup kalamata olives
• 3 tbsp pesto
• 2 tbsp chili garlic sauce
• 1-3 tbsp lemon juice
• pinch of salt
• 2-3 tbsp pepper
• 1 cup feta cheese, crumbled

1. begin boiling water for orzo. cook according to directions. drain and rinse well.
2. in a large bowl mix pesto and chili garlic sauce. this will be the base for your pasta sauce. set aside.
3. then in a large skillet heat EVOO over med-high heat. add shrimp, olives, and tomatoes. stir + cook until shrimp are pink. remove from heat season with salt and pepper. drizzle with lemon juice.
4. add orzo + shrimp mixture to pesto/chili garlic sauce bowl. mix well. finally stir in feta cheese.
5. serve over a bed of baby romaine or your leafy green of choice.




This meal is light + fresh.  
It sends me back to our lovely days spent in Mediterranean. ahhh...
ok, I'm back.

         happy Friday folks...and don't forget to treat-yo-self. 

Green Goddess Potato Salad

Necessity is the mother of invention, right? Well this recipe came out of necessity. The necessity was to use these potatoes up before they went bad. See, I have a problem. I buy things at the grocery store on a whim. A whim that perhaps I just might be able to use them in something. Don't get me wrong, I definitely have my consistent buys that I buy every time I'm there. But a lot of times I get home, and I find myself unpacking things that I probably didn't really need to begin with [adding this to the list of things I need to work on]. I'm a sucker...an advertisers dream. You put it in attractive packaging or on sale, and boom! I gotta have it.

Recently I bought these red-skinned potatoes at my fave, Wegmans. I was intrigued by them because they were fresh potatoes in a "steam-ready" bag. You see, potatoes are really my one and only nemesis when it comes to cooking [notice I didn't mention baking...another tale entirely!]. Trying to cook potatoes has been known to bring me to tears, four letter words and all out tantrums. My husband can attest. I am usually a very happy cook-- in fact the kitchen is where I find my calm + peace. But cooking potatoes...nope, not happening. For some reason I could never get them to cook evenly. Dinner would be delayed and we would end up with either an over-cooked potato or some sort of a half mushy/ half rock substance. SO! When I saw these handy-dandy "steam-ready" potatoes---I was done. Hook, line, and sinker! And they are fabulous! Perfectly cooked potatoes, right out of the microwave in about 7 minutes! Yaaaay! I've conquered my Everest. You may now roll your eyes together in the pathetic-ness of it all...but I am thrilled!! :)

Green Goddess Potato Salad

• 24 oz of red potatoes, cooked-cooled-and quartered
• 2 tbsp pesto
• 3 tbsp mayo {olive oil based}
• 2 tbsp apple cider vinegar
• 1 tbsp garlic, minced
• s + p to taste
• 1 small onion, chopped
• 1-2 tbsp fresh parsley, minced 
• 2 cups celery, chopped 

1. Cook potatoes until soft and tender. Let chill in the refrigerator for about 30 minutes, or until cool all the way through.
2. Meanwhile, in a food processor blend; mayo, vinegar, garlic, pesto, onions and s + p.
3. Cut cooled potatoes and toss them in a large bowl with chopped celery. Cover with pesto dressing and parsley. Mix well [be careful not to mush the potatoes too much!].

seriously the best potato salad I've ever made! that green-goddess dressing is lick-the-bowl good.

try it. it's gonna be a gorgeous weekend for some outdoorsy-summery grilling + potato salad-esque foods!

the perfect panini

a nasty cold has me down and out of my usual cooking routine. luckily I had some yummy ingredients on hand to throw together + create what I think just may be the perfect panini. 

ciabatta bread

pesto

prosciutto

fresh mozzarella

roasted red + yellow peppers [jarred]

yummmmy!

*get your panini nice and crispy-crunchy by spraying your bread + panini grill with olive oil cooking spray. 

---> now if you'll excuse me I need to go blow my nose [be gone nasty cold!]. I think some soothing soup is in my future. 

I know one sweet girl that is happy her mom is home sick today. love my little fur-child :) 

xoxo 

Did someone say steak?

tonight's dinner was a smash hit! my dad [who was definitely a food critic in a past life] was over for one of our mid-week dinner dates and he couldn't stop ranting and ravin' about how good this meal was. I thought it turned out pretty well too...but it's always nice to hear someone else thinks so ;)

Seared Steak + Sautéed Veggies with Pesto Couscous  


ingredients:

• 1 lb hanger or flat iron steak
• 2 cups [uncooked] couscous
• 2 cups chicken broth
• 3 tbsp pesto sauce
• 3 cups baby spinach
• 1 orange bell pepper, cut length wise into strips 
• 1 medium onion, halved and sliced
• 1 tbsp minced garlic
• 3 tbsp EVOO
• 2 tbsp red pepper flakes
• 2 tbsp Grill Mates® Montreal Steak Seasoning [the BEST steak seasoning. ever.]

directions:

1. Bring chicken broth to a boil in a medium-sized sauce pan.
2. Add couscous, cover, and remove from heat. Let sit, covered, for 10-12 minutes. 
3. Meanwhile, heat 1 tbsp of EVOO over med-high heat in large sauté pan. 
4. Start by sautéing onions and peppers until soft.
5. Then add garlic, spinach, and remaining EVOO. Toss until spinach is wilted.
6. Remove veggie mixture from pan and place in separate bowl. 
7. Dress steak with seasoning and add to the hot oiled pan. 
8. Cook steak to desired temp. [2-3 minutes on a side should be good for medium-rare]
9. Remove from pan and let rest on cutting board.
10. Prepare couscous by "fluffing" with a fork and adding pesto and red pepper flakes.
11. Stir until blended well. 
12. Layer your plate with a pile of couscous, veggies, and sliced steak on top. Garnish with chopped parsley if you're feeling fancy! [I was feelin' fancy]

Maggie Smith's Downton zingers found in US Weekly.
made waitin' in line at the pharmacy a tad more pleasant. 

toodles! 

xoxo

Rhapsody in Blue

It was a Gershwin kind of day-more specifically a Rhapsody in Blue kind of day. There were really peaceful moments and really chaotic all-over-the-place moments. Really rushed moments and really slow-as-glue moments. Moments you felt like all the right notes were coming together and moments you wanted to punch-piano keys. I feel like this piece of music could be the soundtrack to what our [teachers'] days are like. What a range of emotions, actions, paces, thought-patterns we zip through?! This music hit me tonight as I was coming home in the quiet rain from my acupuncture appointment...feeling quiet peaceful + reflective {apparently}. 

This is why I love holistic health. 

This sweet guy was my company until my acupuncturist was ready. 

 hi Chico :)

Tonight was one of the first nights all week that my husband and I got to sit down and eat dinner at-the-same-time. So, I wanted to make it a good one. After he got his second bowl; I mentally brushed my shoulders off ;) 




Here's what I came up with...

EVOO + s/p + grape tomatoes + 375 degrees = roasted tomatoes. mmmm. 

for no mess meatballs- make little foil cups in a cupcake pan! 

Tortellini and Turkey Meatballs 

Ingredients:

• 1 lb ground turkey 
• 1 egg, beaten
• 2 tbsp garlic powder
• 1 tbsp oregano 
• 1 cup panko bread crumbs
• 1 tbsp salt + pepper
• 1 package tortellini, cooked
• 1 cup greek yogurt
• 3 tbsp pesto
• 1 tbsp red pepper flakes
• 2 cups grape tomatoes, roasted 
• sprinkle or two of parsley 
• 1-2 tbsp parmesan cheese 

Directions:

1. Pre-heat oven to 375 degrees.
2. Combine the first 6 ingredients in a medium sized bowl. 
3. Make 2-3 tbsp sized meatballs with mixture. 
4. Place in cupcake pan [as seen above] or in even rows on a cookie sheet. Spray either [vigorously] with non-stick olive oil spray. 
5. Place in oven and cook for 10-15 minutes. Meatballs should be firm.
6. Meanwhile, in large bowl combine Greek yogurt, pesto, and red pepper flakes. 
7. Add freshly cooked pasta to Greek yogurt mixture- and stir carefully. 
8. When meatballs are finished, add to the pasta mixture. 
9. Spoon out pasta + meatballs. Add desired number of roasted tomatoes.[the more the merrier!]
10. Sprinkle with parsley, parmesan and enjoy! 

~~~

it's almost Friday!!