Beautiful Items to Brighten any Kitchen

I love to find beautiful and unique items that add some pizzazz to my kitchen, but are still functional enough that I’ll actually use them. Anthropologie has a knack for making the simplest items look like a work of art. Crate and Barrel, Williams Sonoma and Pottery Barn are a little more traditional, but still have some great things. Here are some of my current favorites. Many of these would make great hostess gifts or bridal shower gifts! 

Imprinted Palette Egg Caddy

Anthropologie, $24

 This is the perfect way to display luscious deviled eggs at your next summer BBQ. Another bonus? It’s dishwasher safe.

Winking Wisecracker Jar

Anthropologie, $68

There’s just something a little nostalgic about cookie jars to me. This one turns up the volume with its beautiful, yet simple, color combo and attention to detail. I can just see this owl perched on my counter-top, winking at me as a reach in for a treat.

Awning Stripe Table Cloth

Anthropologie, $88-98

I am newly obsessed with table linens and I love the bold red stripes on this cotton table cloth. It just says summer time to me and is casual enough that I can keep it on my table every day and not pull it out just for special occasions.

 Farmers Egg Crate

Anthropologie, $14

Why would you keep your eggs in a boring, non-environmentally friendly styrofoam container when you can keep them in this beautiful turquoise egg crate? Eggs will stay fresh and organized and will make you crack a smile every time you open your fridge.

 Footed Apothecary Jars

Williams Sonoma, $29.95-$39.95

I have always had an obsession with jars. And when I say obsession I mean that I would buy almost every vintage glass jar I see and I put everything in my kitchen, from flour to coffee to spices, in jars. I love these apothecary jars for displaying candies at a party, as a pretty place to keep dog treats fresh or to fill with whatever your heart desires.

Hobnail Tumbler

Anthropologie, $10 each

My 90-year old grandmother has a cabinet full of glasses in this style, except hers are clear, and when I go over to her house I always fill one up to the brim with her delicious ice-cold lemonade. I always loved the vintage look of them and when I saw these, I immediately thought of her. I love the updated version with the turquoise colored glass.

Galvanized Metal Trays

Pottery Barn, $29 each

I love all things galvanized metal and these rustic serving trays are no exception.

Strawberry Rhubarb Apron

Anthropologie, $32

Anthropologie makes the most beautiful kitchen aprons I’ve ever seen. I have 3 of them and am already pining for this adorable coral apron with its ruffled v-neck collar and pleated skirt.

 Regent Dinnerware

Crate and Barrel, $64.95

When I saw this china at Crate and Barrel, I knew it was practically made for me. Turquoise is one of my favorite colors (in case you can’t tell) and the combination of the turquoise band with the gold trim just made me swoon. I chose this as my wedding china and happily display it on an open shelf in my kitchen.

Perky Poppies Dishtowel

Anthropologie, $16

A beautiful dishtowel will brighten any kitchen. I love the bright colors and bold design on this cotton dishtowel from Anthropologie.

Grilled BBQ Chicken Breasts with Grilled Spicy Potato Wedges and Grilled Corn

Fire up the grill for this smoky, spicy and easy BBQ dinner! One of the best things about summer is grilling. Food off the grill has terrific flavor and it's a very healthy cooking method. Another huge bonus? There are no pots and pans to wash after dinner! 

 

Grilled BBQ Chicken Breasts with BBQ Dipping Sauce

There is no rocket science here. I buy my favorite bottled BBQ sauce from the store and marinate the chickens right when I get home from work so they have a solid hour in the fridge to soak up the flavor of the BBQ sauce before hitting the grill.

boneless, skinless chicken breasts

your favorite bottle of BBQ sauce (healthy tip: check the ingredients before buying - look for a sauce that is low in sugar and avoid ones that have high fructose corn syrup or similar ingredients listed first)

salt and freshly ground black pepper

Put the chicken breasts in a large zip-lock plastic bag and pour about half of the bottle of BBQ sauce over the chicken; add a sprinkle of salt and pepper. Place the chickens breasts in the refrigerator and let marinate for about an hour.

When ready to cook, preheat the grill to 350 degrees. Remove the chicken from the fridge about 10 minutes before you put them on the grill - this will help ensure you have a juicy, tender chicken breast. Add the chicken breasts and cook about 7 minutes on each side or until cooked all the way through. Remove from the grill and let sit at room temperature, covered with foil, until ready to eat.

Pour the remaining BBQ sauce into a small sauce pan and warm through. Serve with the chicken breasts as a dipping sauce. 

Grilled Spicy Potato Wedges

The star of this meal are the Grilled Spicy Potato Wedges by far. They give you the satisfaction of a french fried potato wedge but without the calories and fat from a deep-fry. They taste a lot like the cajun fries at Five Guys. If you don't like spicy, just season them with salt and pepper or your own seasoning blend. I par-boil them first to get the cooking process going. They come off the grill crispy on the outside (with beautiful grill marks) and soft and fluffy on the inside. These will be one of your go-to side dishes in no time.

two russet potatoes (or one medium-sized potato per person)

1 teaspoon tony's cajun seasoning

smoked paprika

chipotle chile pepper

olive oil

salt and freshly ground black pepper

Bring a large pot of water to a boil. Meanwhile, cut the potatoes into large wedges. I get about 6-8 wedges per potato. Add a handful of salt to the boiling water then carefully drop the potato wedges in. Boil for about 5 minutes and drain. Par-boiling the potatoes gets the cooking process going and ensures you have a soft potato on the inside and a crispy potato on the outside. 

Put the potatoes on a sheet pan covered with aluminum foil (for easy clean-up). Drizzle with olive oil (about 3 tablespoons or so - just eyeball it) and add the Tony's seasoning. Add as much or as little you would like. Sprinkle a little bit of the smoked paprika and chipotle chile pepper over the wedges; add salt and pepper to taste. Mix the potatoes around to ensure they are evenly coated with the olive oil and spice mix.

Preheat the grill to 350 degrees. Spray the grill with some non-stick grill spray if you have it. Add the potato wedges and grill about 5 minutes on each side or until deep golden brown and covered in grill marks. 

Grilled Corn

There are many ways to grill corn. Husk on, husk off...some also recommend soaking in water with the husk on before grilling. I personally like to remove the husk and put the corn straight on the grill for the ultimate grill flavor.

fresh ears of corn (1-2 per person)

olive oil

salt and freshly ground black pepper

Preheat the grill to 350 degrees. Husk the corn and remove all the silks. Rinse under cold water and pat dry. Drizzle with olive oil and season simply with salt and pepper. Put the corn directly on the grill and cook for about 15-20 minutes, turning often, until golden brown on all sides.

Enjoy! 

Bodie begging for some chicken

Decadent Chocolate Peanut Butter Brownies

Chocolate and peanut butter is probably my favorite combination in the whole world...well at least the whole dessert world. I am always looking for ways to combine the two in a healthy way while not sacrificing flavor. I pulled together a couple different recipes to come up with this version of a chocolate peanut butter brownie. This particular recipe is a bit on the lighter side because the brownie base uses egg beaters, a minimal amount of butter and even a little water to achieve rich fudgey results.The peanut butter icing is just a basic peanut butter buttercream. I top it all off with some chocolate ganache. They were so rich and decadent. Full of peanut buttery-flavor and fudgey chocolate goodness. These brownies are a guarantee hit.

Decadent Chocolate Peanut Butter Brownies

I pulled the recipe for the bottom layer from Cooking Light. It will have a consistency more similar to fudge than a regular cake brownie so don't overcook them. If you insert a toothpick into the center and it comes out almost clean then they're ready. 

Bottom Layer:

1 cup flour

1/2 teaspoon salt

1 cup granulated sugar

1/2 cup egg substitute

1/4 butter, melted

2 tablespoons water

1 teaspoon vanilla

2 large eggs, beaten

1 (16 ounce) can chocolate syrup

cooking spray

Preheat oven to 350. Lightly spoon flour into a measuring cup and level with a knife. Combine flour and salt and sift together. Combine sugar, egg substitute, 1/4 cup melted butter, 2 tablespoons water, vanilla, eggs and chocolate syrup in a large bowl and stir until smooth. Add flour mixture to chocolate mixture; stir until blended. Pour batter into a 13x9 inch baking pan coated with cooking spray. Bake at 350 for 23 minutes or until a toothpick inserted into the center comes out almost clean. Cool completely in pan on a wire rack. Do not ice the brownies until they have cooled completely or the icing will melt.

Peanut Butter Buttercream:

The buttercream recipe is from Anne Thornton on the Food Network. She is a pastry chef and hosts a show called "Dessert First." This girl knows how to make a spankin good buttercream.

1 cup creamy peanut butter (I used Jiffy)

1/2 stick unsalted butter, room temperature

1 cup powdered sugar

1/4 teaspoon salt

2 tablespoons milk (I used 2% milk)

1 teaspoon vanilla

Mix the peanut butter and butter together in a stand mixer or with a handheld mixer until completely blended. Turn the mixer to low and slowly add the powdered sugar and salt. Stop the mixer and scrape down the sides as needed. Turn the mixer back to medium and add the milk and vanilla. Keep mixing until completely blended. The buttercream will be a little on the thick side. Dollop the buttercream onto the cooled brownies and spread evenly.

Chocolate Ganache:

1 package semi-sweet chocolate chips

2 tablespoons unsalted butter

Pour the chocolate chips into a microwave safe bowl and add the 2 tablespoons of butter. Microwave on high for 30 seconds and give it a stir. Microwave for an additional 30 seconds and stir again. It should be completely melted but if not then just zap it for another 20-30 seconds as needed. Top the peanut butter buttercream with the chocolate ganache and spread in an even layer. Refrigerate immediately and keep in the refrigerator until ready to serve. 

Enjoy!