Baked Manicotti With Sausage and Peas

After watching Giada make this on Saturday, I knew I had to make it asap. This was incredible. Matt is usually not a huge fan of Italian food, but he loved this. It is so rich and flavorful and easily makes enough to eat again the next night. This dish is so not healthy but trust me, its amazing! Everything in moderation, right?










BAKED MANICOTTI WITH SAUSAGE AND PEAS

INGREDIENTS
3/4 cup milk
1/2 cup heavy cream
6 ounces (about 3 cups) grated Pecorino Romano
1/4 cup chopped fresh basil leaves
2 tablespoons olive oil, plus extra for drizzling
1 pound sweet Italian sausage, casings removed
1 large or 2 small shallots, finely chopped
2 cloves garlic, minced
1/4 teaspoon kosher salt, plus 1/2 teaspoon
1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon
1/4 cup white wine, such as Pinot Grigio
3/4 cup (4 ounces) frozen petite peas, thawed
1/2 cup whole milk ricotta
12 manicotti shells
1 (26-ounce) jar marinara sauce
2 cups (8 ounces) shredded mozzarella
Directions
Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Spray a 9-by-13-by-2-inch glass baking dish with vegetable oil cooking spray. Set aside.

For the fonduta sauce: In a medium heavy-bottomed saucepan, bring the milk and cream to a simmer over medium heat. Reduce the heat to low. Add the Pecorino Romano and whisk until the cheese is melted and the sauce is smooth. Remove the pan from the heat and stir in the basil. Set aside.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the sausage, shallots, garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook until the sausage is cooked through and the vegetables have softened, 8 to 10 minutes. Using a wooden spoon, break the sausage into 1/2-inch pieces. Increase the heat to high. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cook until the wine has evaporated, about 2 minutes. Remove the pan from the heat and set aside to cool slightly. Add the peas, ricotta, and 1 cup of the fonduta sauce. Season with remaining 1/2 teaspoon kosher salt and 1/4 teaspoon pepper.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until just tender, 7 to 8 minutes. Drain and set aside.

Spread half of the marinara sauce over the bottom of the prepared baking dish. Using a small spoon, fill the manicotti shells with the sausage filling and arrange in a single layer in the baking dish. Pour the remaining marinara sauce on top of the filled shells. Spoon the remaining fonduta sauce on top and sprinkle with the mozzarella. Drizzle with olive oil and bake until bubbly and golden brown, 30 to 35 minutes.

Print Recipe HERE

Blue Streak

Harper's Bazaar says this summer is going to be filled with lots of "blue". I for one love blue, it is one of my favorite colors. How can you not be smitten with the gorgeous color of the ocean or sky? Blue is so soothing to me! I am hoping to incorporate some more blue into my life since Bazaar says to. Here are my ideas:

PILLOWS:



Fabricadabra via

WALL COLOR:


Benjamin Moore Shenendoah Via

Benjamin Moore Van Deusen Blue via

Dunn Edwards Coldwater via

Glidden Island View via

JEWELRY:


Kenneth Jay Lane Satin Gold/Turquoise Oval Ring via

Emilio Pucci Cuff: Sadly I can't find the link to this bracelet anymore, so it may be sold out.

CLOTHES:


Shoshanna Dress via

Parker Dress via

Gryphon Dress via

ARTWORK:

By my dear friend and talented artist, Katie Stevenson


And Most importantly SHOES. I die for these Gucci shoes!



Do you love blue? I think everyone needs a touch of Blue of their life (in a good way)!

Charleston Food + Wine My Top Picks

On Saturday I headed to the Charleston Food and Wine Grand Tent Tasting. I went with one of my best girlfriends, Alissa. We left the men at home for a ladies only afternoon out. Let me tell you we really lived it up. Sometimes girls only afternoons are the best! Alissa and I started with some delicious Prosecco at her house before and then headed to the festival. We ran into my girl Caycee waiting in the Margarita line and had a blast as always with her! I highly recommend this festival to all my local friends, it was a fabulous time!


We tasted so many delicious wines, but these were by far my favorites:

1) MASCHIO PROSECCCO


This was seriously delicious Prosecco and it only retails for around $9.99

2) SPANISH VINES TEMPERNILLO


This red wine was so rich and tasty. It retails for about $11.99

3) MONTES CHARDONNAY AND CABERNET



Both wines were delicious in their own aspects.

4) I forgot to actually grab the sheets on these two wines but they were my favorites, hence the only cell phone pic I snapped of the bottles. Wish I had more details but at this point in the evening I was just thinking about where my next sample of wine was coming from! At least you can see the labels and look for them at your Grocery or Wine Store.



** Almost all of the Vendors said the wines could be found at Harris Teeter, Piggly Wiggly or Whole Foods. Please don't judge if you try these wines and hate them. I tried probably 40 different wines so my judgement was probably off towards the end of the evening:)**

Happy Monday!

Guest Post Over at Scout

Hey Friends. Today I am doing a guest post over at Scout A Mom's Guide to Stylish Living. Melanie and her hubby are off in Naples enjoying a romantic getaway- who else is jealous?? Melanie's blog is one of my favorite daily reads. She is always featuring great fashion and finds for moms and kids! I am sharing my Spring Lust List, so head HERE to check it out! xoxo

Friday Inspiration

Happy Friday Dears. Is it me or did this week creep by? Not sure why, but this felt like the longest week ever. These are a few images I came across that have my wheels spinning, wondering how I can recreate a similar look in my house.




I hope everyone has a fabulous weekend. I am headed to the Charleston Food and Wine Festival on Saturday. I can't wait to sample lots of wine and I will definitely report back with my favorites! xoxo

Ready to Wear Home DVF

Have ya'll checked out Diane Von Furstenberg's new home line? It's all pretty fabulous but I expected no less as I adore her clothing. I would like to have all these pretties in my home, especially the Gold Serving Platter and Tortoise Wine Coaster (because we all know how much I love my wine). Loves.











She also has a pretty fab bedding line. I for one am pretty partial to an all white bed, but I think some of these could be adorable in a child's room.







What are your thoughts? Are you loving DVF's Home Line or think she should stick to Clothing Designs?

Her line is sold exclusively at BLOOMINGDALES.

Baked Brie with Cranberries and Candied Walnuts

Last week I was hosting playgroup at my house and needed a quick and easy appetizer to make for the ladies to pair with our wine. I wanted to use things I had on hand. I had a wheel of Brie left from Sterling's birthday so I knew I wanted to make some sort of baked Brie. I googled it and came across this fabulous recipe for Baked Brie with Cranberries and Candied Walnuts. This is the best thing you will ever put in your mouth, trust me. It was hard to stop eating it, it was that good. I present to you this delish recipe for Baked Brie, Enjoy!



Ingredients
■1 round of double churned brie cheese
■1 cup of dried cranberries
■1 cup of walnuts
■1/2 cup of butter
■1 cup of brown sugar

Directions
Preheat your oven to 350 degrees. Melt the butter in a skillet over medium heat and then whisk in the brown sugar. Take off the heat and let cool for twenty minutes, whisking every five to keep butter and brown sugar from separating. Then stir in half of the walnuts to coat and place them onto wax paper to let the mixture harden.

Cut the brie in half and stuff with cranberries and the rest of the butter and brown sugar mixture. Put the top back on and cover with the remaining cranberries and walnut. Put in the oven and bake for 25 minutes until good and melted. Take out and transfer to a pretty plate, then sprinkle with the candied walnuts. Cut into pie-shaped wedges (or adorn with a cheese knife) and serve.

Print Recipe HERE