Thursday, July 29, 2010
The recipe this week is for a fabulous quiche. I feel like quiche is the kind of food you either love or hate (Erin, I know you are probably vomiting at the thought of a quiche:). I myself love a quiche, I think it is a such an easy meal to prepare and there are so many variations you can make. I found this recipe online and couldn't wait to make it, my one hesitation it was meatless and I knew Matt would have a problem with this. His exact words when I served this for dinner the other night "um, wheres the meat? we should add some bacon." After actually tasting the quiche he told me he was pleasantly surprised at how tasty it was. This quiche is filled with fresh in season veggies and herbs and a gorgeous mix of my two favorite cheeses Gruyere and goat cheese. So tell me do you love or hate quiche?
-2 TABLESPOONS UNSALTED BUTTER
-1 CUP SLICED YELLOW ONION
-1 MEDIUM ZUCCHINI, CHOPPED
-1 RED BELL PEPPER, CHOPPED
-1 TEASPOON MINCED GARLIC
-4 OZ'S OIL PACKED SUN DRIED TOMATOES, DRAINED AND CHOPPED
-3 TABLESPOONS CHOPPED FRESH BASIL
-2 TEASPOONS CHOPPED FRESH THYME
-1/2 TEASPOON SALT
-1/4 TEASPOON PEPPER
-3 LARGE EGGS
-1 1/4 CUPS HALF AND HALF
-1/2 CUP GRATED GRUYERE
-1/2 TEASPOON CRUSHED RED PEPPER
-1 STORE BOUGHT PIE CRUST
-3 OZ GOAT CHEESE, CRUMBLED
1) PREHEAT OVEN TO 375 DEGREES
2) IN A LARGE SKILLET MELT BUTTER OVER MEDIUM HIGH HEAT. ADD THE ONIONS AND ZUCCHINI AND COOK, STIRRING, FOR 6 MINUTES. ADD THE RED PEPPER AND COOK UNTIL THE VEGETABLES ARE WILTED ABOUT 10 MINUTES.
3) ADD THE GARLIC AND COOK ONE MINUTE
4)ADD THE TOMATOES, BASIL, THYME AND SEASON LIGHTLY WITH SALT AND PEPPER. COOK, STIRRING, FOR 1 MINUTE. REMOVE FROM HEAT AND LET COOL.
5)IN A BOWL, BEAT THE EGGS AND HALF AND HALF TOGETHER. ADD THE SALT, PEPPER, GRATED GRUYERE, AND CRUSHED RED PEPPER
6) SPOON THE VEGETABLE MIXTURE INTO THE BOTTOM OF THE PREPARED PIE CRUST, POUR IN THE EGG MIXTURE, AND CRUMBLE GOAT CHEESE OVER THE TOP. BAKE FOR 30 MINUTES UNTIL SET. REMOVE FROM OVEN AND LET COOL 30 MINUTES BEFORE SERVING.
** A FEW NOTES: I COOKED MY QUICHE LONGER PROBABLY 45 MINUTES BUT ALL OVENS VARY. I DID 3/4 CUPS HALF AND HALF AND 1/2 CUP SKIM MILK TO REDUCE THE FAT. AND I COOKED MY PIE SHELL AT 400 DEGREES FOR 10 MINUTES AND LET COOL BEFORE POURING IN THE INGREDIENTS.***
HERE IS THE LINK IF YOU WANT TO PRINT THIS RECIPE.
Tuesday, July 27, 2010
Happy Birthday to my sweet husband today! This will be his 9th birthday we have celebrated together! We have been together a long time and I love him so much. I feel so lucky to have him in my life! He is a wonderful husband, dad, and friend! I hope he has a fabulous birthday, and I know he will because Sterling and I will make sure he does:)
Monday, July 26, 2010
"I die" are the famous words of stylist Rachel Zoe when she loves something. Lets just say I have a small obsession with Rachel Zoe. I adore her, her husband Rodger, assistant Brad, and her closet. She has the best style. If I were a celebrity I would hire her in a minute to style me. Well the time has come she is back for a third season next week, August 3 to be exact. I can't wait to watch her dress endless celebrities and herself most importantly. If you have never watched this show I highly suggest it especially if you love fashion and reality. I will admit I am sucker for a reality TV show, it annoys the crap out of Matt- his least favorite being the Housewives of New Jersey. He claims they encourage bad behavior like shopping too much, acting selfish and bratty, and arguing. But they sure do make me happy so I continue to watch them I just dvr them and watch while he is at work:) So next week August 3 you will find me glued to the tv waiting for the gorgeous Rachel Zoe to impart her style wisdom for a new season!
Thursday, July 22, 2010
My family has been at the beach this whole week on vacation. It is tradition on our vacations that each couple takes a night to cook a meal. So far we have had fillets, fried shrimp, lobster fra diablo, pork stroganoff, and tonight is tacos! All the meals have been amazing. The recipe this week comes from my brother-in-law Joey. He made us these pancakes this week for breakfast and they were delicious! They were the perfect consistency and filled to the brim with fresh blueberries. So if you want an easy and scrumptious breakfast idea try out these pancakes.
JOEY'S BLUEBERRY PANCAKES
-1 CUP FLOUR
-1 TBSP BAKING POWDER
-1/2 TSP BAKING SODA
-2 TBSP VEGETABLE OIL
-3 TBSP SUGAR
-1 CUP MILK
-1/2 TSP SALT
-CARTON OF FRESH BLUEBERRIES (YOU CAN ALSO SUBSTITUTE BANANAS, STRAWBERRIES OR ANY OTHER FRUIT YOU LIKE)
COMBINE ALL THE DRY INGREDIENTS. ADD MILK, EGG AND OIL. MIX UNTIL SMOOTH. STIR IN BLUEBERRIES. HEAT A NON-STICK PAN OVER MEDIUM HEAT UNTIL WATER BEADS. DO NOT USE OIL. POUR PANCAKE MIXTURE IN 1/4 CUP TO MEASURE OUT PANCAKES. FLIP OVER WHEN TOP IS COVERED WITH BUBBLES AND EDGES LOOK COOKED. SERVE WITH MELTED BUTTER AND SYRUP.
Tuesday, July 20, 2010
I love my wine, can't get through a week without it...especially after not drinking for 9 months. It is so nice now to have a few glasses! I don't discriminate. I really love white and red wine but during the hot and humid summers there is nothing better than a chilled glass of white wine. I used to be a pinot grigio kind of girl but I am trying to branch out and try some new white wines. Last night we bought 4 bottles of sauvignon blanc and had a wine tasting. Our two favorites were Cupcake Sauvignon Blanc and Steelehead Sauvignon Blanc. Steelehead was by far everyone's favorite with Cupcake close behind. And I'll be honest we chose the wines by the look of the bottle, don't you love a beautiful label on a bottle! The Steelehead was a perfect choice for the beach with the fish on the label. They are both crisp and refreshing, perfect for the summer and the best part is that they are both under $15! If anybody has a favorite wine I should try please let me know!
Monday, July 19, 2010
We are all on vacation right now in Figure Eight Island and it is fantastic. Our house has incredible views of the water. We are having the best time taking the boat out, sunbathing, cooking and drinking! Here are a few pics so far. All the men have iced each other several times (if you don't know what getting iced is, its when you present someone with a Smirnoff ice and they must get down on one knee and chug the drink unless they have a Smirnoff ice on them, then you must chug both. An elaborate marketing scheme from Smirnoff no doubt but its pretty hilarious). more pics to come and some delicious recipes.
Thursday, July 15, 2010
The recipe this week comes compliments of my girl Giada De Laurentis's new cookbook Giada at Home. I love Giada I watch her every Saturday on the foodnetwork. I feel like I know her and Todd and baby Jade because I watch her show so often:) I own all of her cookbooks and her recipes never disappoint and this one is no exception. I was worried about what Matt would think when I made this, because he is a red meat man. Normally any dish made with turkey he deems not filling or lame. However he actually liked this meatloaf! It was super easy to make and full of great flavor. The only thing I might change next time I make this is to add a sauce to the meatloaf, it is fine without it but we are sauce people. Enjoy!
TURKEY MEATLOAF WITH FETA AND SUN DRIED TOMATOES
-1/2 CUP PLAIN DRIED BREADCRUMBS
-1/3 CUP CHOPPED FLAT PARSLEY LEAVES
-1/4 CUP CHOPPED SUN DRIED TOMATOES IN OIL
-2 GARLIC CLOVES MINCED
-2 LARGE EGGS AT ROOM TEMPERATURE, LIGHTLY BEATEN
-1/4 CUP OLIVE OIL
-1/2 CUP CRUMBLED FETA CHEESE
-1 1/2 TEASPOONS SALT
-1 TEASPOON FRESH GROUND PEPPER
-1 POUND GROUND TURKEY (GIADA CALLS FOR DARK MEAT, I USED LIGHT)
PREHEAT OVEN TO 350 DEGREES AND SPRAY A 9X5 INCH LOAF PAN WITH COOKING SPRAY.
IN A LARGE BOWL STIR TOGETHER THE BREAD CRUMBS, PARSLEY, SUN DRIED TOMATOES, GARLIC, EGGS, OLIVE OIL, FETA, SALT AND PEPPER. ADD THE TURKEY AND GENTLY STIR TO COMBINE BEING CAREFUL NOT TO OVERWORK THE MEAT. CAREFULLY PACK THE MEAT INTO THE PREPARED PAN. BAKE ABOUT 40-45 MINUTES OR UNTIL INTERNAL TEMPERATURE IS 165 DEGREES.
REMOVE FROM OVEN AND LET SIT 5 MINUTES BEFORE SERVING.
Wednesday, July 14, 2010
Ok, so I will admit I kind of laughed when people told me I should be reading to Sterling every night. I mean he is a baby does he really care to listen to a book much less understand it. However the other day I was bored and he was fussy so I decided why not, lets read a book and he loved it! He loves looking at the pictures and helping me turn the pages. So now I make reading a regular occurrence in the Mason household. He even likes to read my US Weekly with me, too bad I don't have pictures of that- we do it while Daddy's at work:) He will be one well versed baby on celebrity gossip when he is older
Tuesday, July 13, 2010
Every year my family takes a week long vacation to the beach. Each year the beach varies but not the peeps! This year we are headed to Figure Eight and we leave Friday! It is honestly my favorite week of the year! Sun, booze, good food,relaxation and family you can't go wrong. I love spending time with my family, now that I don't live in Charlotte anymore I miss seeing them on a daily basis, so it is wonderful to have an entire week together!. Last year on our beach trip I was about 2 months pregnant and feeling rough in the first trimester, so I am happy to be back to myself this year and ready to booze with the rest of them! This year is extra special too because it is Sterling's first beach trip. I bought him a baby pool and swim trunks so we are ready to go! Here are a few pics from our trip last year and one of Sterling in his Uncle Logan's old speedo.
Saturday, July 10, 2010
My sweet baby boy is 5 months old this week. I can't believe how fast the time is flying by, it feels like just yesterday I was at the hospital holding him for the first time. I feel so blessed to have him in my life and can't imagine life without him now. He is a true joy, such an easy going sweet baby. He is a typical man though not happy unless he is well fed and gets a good night of sleep and his dirty diapers all man if you know what I mean:)
Thursday, July 8, 2010
My dear friend Alissa went to The Blackberry Farm in Tennessee last weekend. I was so jealous, I had recently read an incredible article about the farm and the cookbook in House Beautiful and have been obsessed ever since. Alissa was so sweet and thoughtful and brought me back the Blackberry Farm cookbook autographed by the chef! I was beyond excited! The cookbook is beautiful and is filled with gorgeous pictures and recipes made with fresh in season food. I have looked through the cookbook everyday now inspired by the recipes, and it is actually sitting on our coffee table now, it is just too pretty to put away!
The recipe I am going to share today came from the cookbook and is actually a dish Alissa brought to our 4th of July/engagement party last weekend. It is a delicious potato salad. Alot of potato salads are heavy to me with too much mayonnaise, but not this one! It is so light and fresh you will love it!
check out the Blackberry Farm website it looks like such a wonderful place to visit set in the gorgeous Tennessee mountains! An incredible get away filled with beautiful food and surroundings! I'm saving my money to visit, now if only I could talk Matt into going to the mountains!
GREEN GODDESS POTATO SALAD WITH GARDEN RADISHES
-6 CUPS NEW FINGERLING POTATOES, SCRUBBED AND QUARTERED
-1 TBLS KOSHER SALT
-3/4 CUP FRESH SPINACH LEAVES
-1/4 CUP FRESH TARRAGON LEAVES
-1/4 CUP FRESH BASIL LEAVES
-1/4 CUP FLAT PARSLEY LEAVES
-1/4 CUP CHAMPAGNE VINEGAR
-5 SCALLIONS WHITE AND GREEN PARTS CHOPPED
-1 CUP MAYONNAISE
-1.5 TSP FINE SALT, MORE TO TASTE
-8 SMALL RADISHES TRIMMED AND SLICED
1)PLACE THE POTATOES IN A MEDIUM SAUCEPAN AND ADD ENOUGH WATER TO COVER BY 1 INCH. ADD KOSHER SALT AND BRING TO A BOIL. TURN OFF HEAT AND COVER POT AND LET SIT UNTIL TENDER, ABOUT 10 MINUTES. DRAIN POTATOES AND TRANSFER TO A LARGE BOWL. PLACE IN FRIDGE UNTIL COOLED.
2)IN A FOOD PROCESSOR, COMBINE SPINACH, TARRAGON, BASIL, PARSLEY AND VINEGAR AND PUREE UNTIL SMOOTH. ADD THE SCALLIONS AND PROCESS UNTIL SMOOTH. SCRAP THE MIXTURE INTO A MEDIUM BOWL AND WHISK IN MAYONNAISE AND SALT. COVER AND REFRIGERATE UNTIL NEEDED.
3) TOSS THE COOLED POTATOES WITH THE DRESSING AND GARNISH WITH FRESH RADISHES
Wednesday, July 7, 2010
I can't take full credit for this fabulous new Gucci purse I found. I spotted it a few weeks ago online at Neiman Marcus and tried to buy it but alas it was sold out. Then I ran into my wonderful friend Katie and she had the exact same purse I had been eyeing! She purchased it downtown in Charleston but said it was the last one, so it inspired me to search online again. Lo and behold there was one available back at Neimans and now on sale for half price! It was like me and this purse were meant to be! I still love my everyday Gucci purse but I am excited to use this one as a beach and travel tote for the summer! I love the rainbow print and large size, perfect for toting all my baby stuff around. I was practically drooling the day it arrived, I was so excited. So welcome to my purse family, Gucci Sunset Tote, I think you will like it here!
Monday, July 5, 2010
I am so excited this past weekend my brother Logan proposed to his girlfriend Katie. He did it down here in Charleston so I got to help with the proposal and surprise party with our families on the 4th. I think Katie was completely shocked and caught off guard and her ring is gorgeous!! I adore Katie and I am so happy she is going to be a part of our family! We had so much fun hanging out with her family and celebrating! The Debnams and Beavers really know how to party! Her family is wonderful and now I cant wait for all the wedding festivities to begin. Here are a few pictures from the party Sunday.
Thursday, July 1, 2010
Ok so I am still on my health kick trying to shed a few pounds before the annual Debnam beach trip, which I inevitably will gain back after a booze and food filled week! But for now I'm dieting:) I made up this recipe with stuff I had at home and it turned out pretty tasty! I love all salads especially any version of a pasta salad and this one is filled with healthy veggies!
LEMON ORZO SALAD
- 1 CUP UNCOOKED ORZO (BOIL 8-10 MINS)
- I CAN CHICKPEAS DRAINED AND RINSED
- I TOMATO DICED
- SMALL JAR MARINATED ARTICHOKE HEARTS (RESERVE THE LIQUID)
- 1-2 CUPS OF FRESH SPINACH SHREDDED
- FETA CHEESE
- 1/3 CUP OLIVE OIL
- 1 GARLIC CLOVE MINCED
- JUICE OF ONE LEMON
MIX TOGETHER OLIVE OIL, LEMON JUICE, GARLIC AND SALT AND PEPPER- THIS IS THE VINAIGRETTE. COOK ORZO AND DRAIN. ADD TOMATO, ARTICHOKES, AND SPINACH TO THE ORZO AND TOSS WITH DRESSING. ADD THE FETA LAST. I ALSO POURED SOME OF THE ARTICHOKE MARINATE OVER THE SALAD FOR EXTRA FLAVOR.