Spring Fettucine Alfredo

Yesterday Momma-dukes and I treated ourselves to a couple of mani's, pedi's and plenty of girl talk. To accompany the chit-chat and wine, I came up with this light and totally dreamy pasta dish. I'm pretty smitten with the light alfredo sauce I've learned from my food-crush Rocco DiSpirito. I've mentioned [several times] how much I adore him + his calorie crunching recipes found in Now Eat This!

and several of his other best-selling cookbooks. This meal was the perfect way to end a night full of relaxation, conversation, and lots of lovey-dovey momma/daughter time. 

Spring Fettucine Alfredo 

• 1 cup chicken broth
• 2 tsp cornstarch
• 1 tsp ground nutmeg
• 1 cup greek yogurt
• 1/2 cup parmesan reggiano
• 2 cups baby bella mushrooms, sliced
• 1 cup asparagus, chopped into 1 inch chunks
• 1 cup cubed prosciutto 
• 2-3 tbsp EVOO
• 2 tbsp butter spread [love my Earth Balance}
• 1-2 tbsp lemon juice 
• salt and pepper to taste
• 16 oz fettucine [I used spinach fettucine]

1. begin by boiling water for the fettucine. 
2. meanwhile in a large sauce pan heat EVOO over med-high heat. add mushrooms and asparagus. sprinkle with lemon juice. cook for 2-3 minutes, then stir in your butter spread. salt and pepper to taste. stir well, reduce heat to medium and cover for 5-6 minutes or until asparagus is tender. 
3. once water is boiling -- add fettucine and cook until al dente. drain and rinse with cool water. 
4. next, add prosciutto to asparagus and mushroom mixture and stir well in pan. 
5. while things are simmering in pan, whisk cornstarch, nutmeg and chicken broth together in measure cup. pour this mixture into pan. turn up the heat and bring to a boil. 
6. while mixture is boiling, use your spoon to scrape up all the brown bits at the bottom of the pan [flavor!]. then slowly start to stir in parmesan cheese. once all the cheese is melted and combined, remove pan from heat and stir in the greek yogurt [it's like magic!].
7. finally, add the cooked fettucine and using tongs twist to combine well with sauce. 
8. serve topped with parsley and extra parmesan if you wish!  

Since this recipe calls for 1 cup of chicken broth, only open the can half way. 

That way you won't have to put the extra in another container.

 Just store the leftovers in the can. #tip

Aren't you just green with envy? Ha! Couldn't resist. 

toodles, ya'll. 

I gotta go wash my cape.

Instagram - Week in Review 4

This time of year often feels like someone is holding down the fast-forward button. Or that perhaps life itself has been tossed in a blender and pureed. Life is whirling by, full-speed-ahead...and frankly (as obsessive as it might seem) I'm glad that I do use an app like Instagram to document all the goings-on. Helps me to pause, reflect and remember...something we preach to our kids daily. The second week in April was fast-paced and beautiful...have a look + I think you'll see what I mean. 

the princess herself. this is her spot. and she'll be glad to tell you so.

finished up Easter weekend with a lovely meal at my Momma's!

  

made butter roasted carrots for our Easter dinner. so easy and sooooo good!

peel and halve carrots. toss in melted butter + sprinkle with salt and pepper.

put in the oven on cookie-sheet @ 425 for 15-20 minutes. WOW! Thanks, Cooking Light!

started the week off right with a beautiful sunrise.

 [as seen from our 3rd floor bedroom]

true story. 

[get-it-together-lady!!]

aww my kiddos really like me!

mid-week pedicure + dinner date with Mom! glorious!

throwbackthursdays- myself circa 1994 and our family dog, Happy.

that was in Happy's happier days. she became quite grumpy later in life.

this pic does not need any explanation. 

truly thankful for the incredible spring weather we've been granted.

TGIF!! -- datenight -- me likey. 

weekend uniform--> chambray. 

had a blast + a half at The Baltimore Comedy Factory. 

what a hoot ;)

nothing like catching up with a friend you've known since the 9th grade!! 

xoxo

had my 1st gig of my soon-to-be summer job. 

worked a gorgeous wedding @ Stronghold Mansion. 

getting married? know anyone getting married? check it out! 

this place is not to be believed. so stately! 

oh and hire US! amazing food + event design. truly impressed!!

 on the flip-side: I worked my pah-tooty off. 2pm-12:30am. OUCH! 

my body is not used to all that lifting, walking, running, carrying, and drink-pouring.  

spent the majority of Sunday morning recovering. 

Yes, that is my husband's superman blanket. 

and yes it does have magical powers.  

know what else has magical powers?? this guy. 

Yacht Club Bloodymary. Found @ Isabellas [downtown Frederick] 

during a fabulous rendition of SundayFunday.

[shrimp, olive, annnd pickle? sold.] 

sat outside and enjoyed THIS incredible brunch. 

2 eggs on an open-face ciabatta bread sandwich 

with chorizo gravy, bacon, and manchego cheese. 

served with roasted potatoes + arugula salad.

[face-plant]

Sunday ended with a mini-dinner party at mi casa. 

used my favorite bowls [crateandbarrel] from one of my favorite ladies [SDS!] 

for some yummy guac + chips!

look who came for dinner. aww sweet Murph-Murph! 

 it was just another Mani-Monday. 

I grabbed this manicure idea from Pinterest. {shocker} 

[Essie --It's in the bag with a dab of

Sally Hansen Gem Crush -- Big Money on the ring finger]

boom!

Panko-Crusted Salmon with Baked Risotto

This past weekend my big brother was in town [yay!]. And family in town means time for a seriously family dinner. Feeling seasonal and springy I thought a fabulous salmon dish would do the trick. Something light and fresh, while still being simple and easy to whip up with family members swirling about the kitchen. I got some inspiration from the always-elegant Barefoot Contessa and adapted my own baked risotto recipe to complete the meal. We started with a fabulous cheese plate I put together, complete with little label-flags [going for the wow factor]. From there the wine flowed, we reminisced and giggled over infamous family stories and lovely-yummy night was had by all. 

add a little wow-factor to your next cheese plate! 

craft-store "flag" stickers + toothpicks make perfect little cheese labels.

this rhubarb preserve is outrageously good. [thanks Monika!]

this comes from the adorable [chain] bakery le pain quotidien.

it served as a wonderful sweet treat to top our different cheeses with. 

perfectly cooked, flaky, crunchy salmon. 

the makings of a delicious risotto. 

Panko-Crusted Salmon with Baked Risotto 

serves 4-6 

• Risotto
• 6 slices of bacon, chopped
• 1/2 medium onion, chopped finely
• 2 cups roasted asparagus, chopped [click for the best-easiest way to roast asparagus]
• 4 cups chicken broth
• 2/3 cup dry white wine
• 1 1/2 cups Arborio rice

1. preheat oven to 400 degrees. using an oven safe, straight-sided saucepan or Dutch oven with lid, cook bacon over med-high heat. 
2. when bacon is cooked through-remove bacon and let drain on a plated paper towel. reserve fat in pan, and add onion. cook until soft and see-through--about 3 minutes. 
3. add rice and stir to coat well. stir in the wine and cook until it evaporates. [about 1 minute]
4. add spices + salt and pepper to taste. stir in chicken broth and bring to a boil. 
5. cover + bake for 20-25 minutes. check the risotto-- most of the liquid should be absorbed. 
6. remove from oven, add chopped bacon and asparagus and stir until combined well. 

• Salmon [adapted from the Barefoot Contessa]
• 1 cup panko [japanese] bread crumbs
• 2 tbsp EVOO
• 1-2 tsp fresh grated lemon zest
• 2 tbsp parsley, finely chopped 
• salt and pepper to taste
• 2-3 tbsp of Dijon mustard 
• 4-6 [6-8oz] salmon filets, skinned 
• 1-2 tsp of fresh lemon juice

1. heat oven to 375 degrees. grease an oven-safe casserole dish with olive oil cooking spray. place salmon filets in casserole dish, close together.
2. meanwhile, in a small bowl combine the first 5 ingredients until the crumbs are evenly coated. set aside. 
3. next, brush mustard evenly on each filet. top salmon with bread brumbs, making sure they're spread evenly across all of the filets. [the mustard sort of acts like the glue that holds the yummy crumbs atop the fish]
4. place in oven for 10-12 minutes, or until sides of salmon begin to get white. 
5. for the last 2-3 minutes, switch your oven to the broiler on low to get your bread crumbs perfectly golden. [be careful not to burn- broilers are fast + parsley likes to flame up!]
6. remove salmon from oven, drizzle a couple of drops of lemon juice over top + serve it up! [remember to squeeze your lemon cut side up so you don't have to go fishing for lost seeds later]

This way of cooking salmon really was a hit! I've always grilled salmon, but this way is so easy, quick, and delivers the most tender salmon I've ever cooked. And the risotto. Oh the risotto. Talk about a crowd pleaser! And guess what? You don't have to break your arm or a sweat to make it! This risotto is simply springy comfort food. Smooth and creamy heaven with all the lovely flavors of bacon and lemony roasted asparagus. 

Hope your family enjoys this meal as much as mine did! 

Instagram - Week in Review 3

March is over!! And I have to say I'm not sad about it. As a teacher, March is one of the most stressful months. Especially if you are a teacher in the upper elementary grades [3rd, 4th, or 5th] because you have this lovely state testing called MSA's [gag!]. Plus the year is quickly winding down. You feel it, the kids feel it, and it really is a struggle to keep the momentum going. On top of trying to keep the momentum going you are also trying to figure out your placement for the next school year [a lot of which you have zero control over]. March is when all the transfer lists open up and internal school shifting occurs [stressful!]. March is also one of my soccer-coaching-husband's busiest months. Meaning he's busy 2-3 nights a week + gone the majority of the weekends [sad face]. On a positive note, this March we were blessed with beautiful, unseasonably warm weather which I was also not sad about. The end of March also means SPRING BREAK!! Whew hoooo!! Happiness :) Check out my week via Instagram. If this is any indication of the month ahead, April and I are gonna get along just fine.

had a wonderful DC date-day with Katie 

[museums, kite festival, lunch @ Pret, H&M, Forever21, photoshoots...what's not to love??]

it's all about your perspective. 

just a little candid shot. 

hi Tink. 

good gracious good golly miss molly. this burger from Firestones is slap-yo-momma good. 

go get one. now! 

happy dance!! 

for those of us blessed with being lactose-intolerant...this is a big deal. 

Chloe bear. maxin + relaxin. tough life for miss kitty paws. 

oh hi April. you are a sight for sore eyes!!

little bunny foo foo making an early appearance. 

family dinner = mucho vino. 

feeling so minty fresh. thanks Essie!

a little mint obsessed. 

loving my bday earrings from my little [Katie] 

[little as in little sister--hay Alpha Phi]

happy hunger games! [baby Katniss braid. a must.]

HOT date. 

[happiness]

[sadness] 

Kevin's attempt of capturing me waxing my brows [fun] 

it's official. I live with a 12 year old.

added a little ikat to the bedroom. like!

loving D. all of the above.