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!

The Cat's Away

When my husband goes out of town, I make the most indulgent, creamy, cheesy meals in my repertoire. I swear I gain five pounds in five days, but I just can’t seem to control myself! I’ve really been trying to stick with healthy meals lately so when Elliott left on Sunday for a weeklong conference in Marco Island, I was determined not to fall off the wagon. Lucky for me (and for you!) I found a delicious compromise, Pasta with Vodka Cream Sauce. This dish gave me that creamy sauce I love, but since its tomato based I don’t get all the calories and fat from a typical cream and cheese laden sauce. The sauce was rich and creamy with a lovely tomato flavor and it coated the pasta like a dream. I will definitely be making this again! Serve it with some homemade basil and garlic bread twists and a side salad and you’ve got one fabulous meal.

Pasta with Vodka Cream Sauce

penne pasta (I use Dreamfields brand. It is a low-carb pasta and is delicious)

1 tablespoon olive oil

½ cup finely chopped onion

¼ - ½ teaspoon crushed red pepper, depending on how spicy you like it

1 garlic clove, minced

¼ cup vodka

½ cup fat-free, low-sodium chicken broth

1 (14.5 ounce) can no-salt-added diced tomatoes, undrained

¼ cup whipping cream

salt and freshly ground black pepper

handful of fresh basil, thinly sliced (using fresh basil is important in this dish so don’t skimp on it)

parmesan cheese

Cook the pasta according to the package directions. Drain and keep warm.

Heat olive oil in a large skillet over medium-high heat. Add onion to pan; season with salt and pepper; sauté for about 4-5 minutes or until softened. Add garlic and crushed red pepper flakes and sauté one minute, stirring often so the garlic doesn’t burn. Add vodka; bring to a boil. Reduce heat and simmer 3 minutes or until liquid is reduced by about half (note: this happens quickly!). Stir in chicken broth and tomatoes, season with more salt and pepper and bring to a boil. Reduce heat and simmer for about 8 minutes. Place tomato mixture in a blender. Remove the center piece of your blender to allow steam to escape and cover with a paper towel. Process until smooth (note: I tried using my immersion blender and it could not give me that perfectly pureed sauce I needed so definitely use your blender or food processor for this step). Return tomato mixture to pan; stir in cream. Cook for 2 minutes over medium heat, stirring constantly. Remove from heat. Stir in cooked pasta and fresh basil. Taste for seasonings and add more salt and pepper as needed. Serve immediately and sprinkle each individual bowl with a couple tablespoons of freshly grated parmesan cheese.

Easy Homemade Garlic and Basil Bread Twists

one package refrigerated breadstick dough (opt for low-fat if available)

¼ cup olive oil

2-3 garlic cloves, minced

fresh basil, thinly sliced (you can substitute dried basil if necessary)

salt and freshly ground black pepper

parmesan cheese

Preheat oven according to package directions for your breadstick dough.

Coat a foil-lined baking sheet with cooking spray. Combine the olive oil and garlic in a small bowl and let sit at room temperature for 5 minutes to let the flavors meld together. Open the package of breadstick dough and separate the pieces, laying them flat on your baking sheet. Brush each breadstick with the garlic-infused olive oil (it’s okay if bits of garlic get on the bread – it just adds more flavor). Sprinkle each breadstick with the fresh basil, a little bit of parmesan cheese, some freshly ground black pepper and a light sprinkle of salt. Grabbing both ends of the breadstick dough, twist in opposite directions two or three times. Let your kids (or significant other!) twist the breadsticks to get them involved. Bake according to package directions.

 Enjoy!

The (not-so-classic) Classic

What is more classic than a couple of slices of delicious, ketchup-covered meatloaf served up with some green beans and a fluffy baked potato? Not much! My version is a healthier, somewhat funky, interpretation of the traditional meatloaf and veggie sides. Try switching it up with this spicy turkey meatloaf, steamed green beans with red wine vinaigrette and roasted organic white sweet potatoes. This meal looks so homey and comforting on the plate…not to mention in your belly…and it’s also a snap to clean up.

Spicy Turkey Meatloaf

The spicy turkey meatloaf is a Cooking Light favorite of mine – it comes out juicy and full of flavor every time! The sriracha, a Chinese hot chili sauce, gives the meatloaf a little bit of kick and a unique “this ain’t yo mamma’s meatloaf” kind of flavor. If you’re feeding this to kids, I would cut back on the sriracha or omit entirely, unless they like spicy foods.

1 tbs olive oil or butter

1 small onion or ½ of a large onion, chopped

3 garlic cloves, minced

¾ cup panko breadcrumbs

¼ fat-free, low sodium chicken broth (I use the Swanson organic chicken broth)

small handful of chopped fresh flat-leaf parsley

1 tbs low-sodium soy sauce

1 tbs Sriracha

1 tbs Worcestershire sauce

salt and freshly ground black pepper

1 egg, lightly beaten

1 ½ pounds ground turkey breast (you can substitute ground chicken, if you prefer)

cooking spray

½ cup ketchup

1 tbs brown sugar

½ tsp dry mustard (if you don’t have any on hand, don’t worry about it, or substitute with a small squeeze of regular yellow mustard)

Preheat oven to 350°.

Melt butter or heat olive oil in a large nonstick skillet over medium heat. Add onion and garlic to pan; cook 8 minutes, or until softened and translucent, stirring occasionally. Remove from heat; cool 5 minutes.

Combine onion mixture, panko, and next 8 ingredients (through egg) in a large bowl; stir well to combine. Shape turkey mixture into a 9 x 5–inch rectangle on a baking sheet coated with cooking spray.

Combine ketchup, brown sugar and mustard in a small bowl, stirring with a whisk. Spread ketchup mixture evenly over top of meatloaf; bake at 350° for 30-40 minutes or until a thermometer registers 160°. Let stand for 10 minutes before serving.

Steamed Green Beans with Red Wine Vinaigrette

Now let me tell you about a current obsession of mine – steamed green beans doused in red wine vinegar, extra virgin olive oil and lots of salt and pepper. I make this side dish at least once a week, if not twice, which is really out of food character for me because I’m not really a vinegar person. I typically drown my salads and vegetables in ranch dressing and just prefer the creamier things in life in general.  But these green beans are simple and completely delicious. If you have some fresh grape tomatoes around, throw them in! Try them once and I bet you’ll get hooked on them too.

1 package of fresh steam-in-the-bag green beans (found in the produce section)

red wine vinegar

extra virgin olive oil

salt and freshly ground black pepper

Steam the green beans according to package directions. You can buy green beans by the bulk and steam or boil them yourself but they taste just as fresh and crisp right out of these steam bags so I would take help from the store where you can get it.

Once the green beans have cooked, pour them into a mixing bowl and add about 3 or 4 tablespoons each of red wine vinegar and extra virgin olive oil. I don’t really measure the amount. I just drizzle on as much as it takes to make plenty of vinaigrette to coat the green beans. Add two big, healthy pinches of salt and some freshly ground black pepper. Toss together well. Taste for seasoning, enough salt and pepper are key to this dish. If the green beans taste a little bland, add more salt.

Simple Roasted Organic White Sweet Potatoes

As Elliott and I were going through the produce department at our local Publix a few weeks ago we came upon a small barrel of organic white sweet potatoes. They looked a little different than your standard sweet potato – the shape was the same but the skin was lighter in color or less rough looking. We decided to give them a try and change things up a bit. We were pleasantly surprised! The white sweet potatoes are less sweet in taste and have a texture more similar to a russet potato than a classic orange sweet potato. If you are trying to get your kids to expand their veggie horizons, this may be a good option. The white variety still contains a lot of the same great nutrients and vitamins of a regular sweet potato (with a little less beta-carotene) but tastes and looks more like a russet potato. The greatest thing about this side dish…if you can turn on an oven, you can make this.

organic white sweet potatoes

butter for topping

salt and freshly ground black pepper

Preheat oven to 350 degrees.

Rinse potatoes and pat dry. Pierce potatoes with a fork in several places to help the cooking process. Place potatoes on a foil-lined baking sheet coated in cooking spray. Bake the potatoes for one hour or until a fork can be inserted into the middle and pulled out easily. Remove potatoes from the oven and let rest for about 5 minutes. Cut a slit down the middle of the potatoes and open them up. Top with a small pat of butter and some salt and pepper.

Quick Week-Night Fiesta

Elliott and I love Mexican food, but unfortunately our waist lines would disagree. It is probably my favorite cuisine, but how could it not be when it typically comes smothered in melty cheese and is full of spicy, delicious flavor? I keep many healthy variations of some Mexican favorites up my sleeve for a quick weeknight meal that will satisfy my cravings. Last night we had Smoky Lime-Chipotle Grilled Chicken Breasts served with some seriously addictive Baked Black Beans with Chorizo and the classic Mexican Rice. I try to follow one rule for my weeknight meals to keep my life as simple as possible – make two homemade items and if I need a third, take some help from the store and buy something that requires little to no effort. The Mexican rice is my easy third dish – we buy Vigo brand Mexican rice from Publix. I also suggest buying some of your favorite salsa and guacamole to serve as dippers with the chips or as toppings for your chicken and black beans. We buy the Wholly Guacamole brand 100-calorie packs and split one so we each end up with about 50 calories of guacamole each – it’s a great way to portion control delicious, but high in fat, guacamole. Give this meal a try next time you have a hankering for Mexican food – I guarantee it will satisfy your cravings and save you some calories too!

Smoky Lime-Chipotle Grilled Chicken

zest and juice of 2 limes

 3 garlic cloves, chopped

½ tsp smoked paprika

½ tsp chipotle chili pepper

½ tsp cumin

½ tsp dried oregano

¼ tsp ground red pepper

½ tsp hot red pepper sauce (I like Cholula or Valentina Mexican hot sauce)

1 tsp salt

½ tsp pepper

½ cup extra virgin olive oil

boneless, skinless chicken breasts

Combine first 10 ingredients and whisk together until incorporated. While whisking, stream in about a ½ cup of olive oil until combined. Pour marinade over chicken (use a ziplock bag for easy clean up) and let sit for about an hour in your refrigerator. Remove chicken from fridge about 5- 10 minutes before grilling. Taking the chill off the chicken will help keep it tender once it hits the grill.

Preheat the grill to medium-high heat. Grill chicken breasts 10-15 minutes, turning once, until cooked through. Remove chicken from grill and cover with aluminum foil. Let it sit at room temperature for about 5 minutes before serving – this will help ensure you have a juicy, tender chicken breast. Right before serving, squeeze juice from half a lime over the chicken breasts. Enjoy!

Baked Black Beans with Chorizo

This recipe was in the June issue of Cooking Light and let me tell you – it is a winner! I followed the directions almost exactly, but with a few tweaks. The recipe says to bake at 425 but I thought the high heat dried the black bean mixture out the first time I made it, so I tried baking them at 375 last night and they came out perfect – tender and almost creamy! I also squeeze in some fresh lime juice after its done baking and I omit the cheese since Elliott can’t eat it. I didn’t even miss the cheese – that’s how good these are! Serve these black beans as a side dish or as a dip with some health-conscious tortilla chips. We like Garden of Eatin Mini Yellow Corn Rounds.

½ cup diced chorizo

cooking spray

1 white onion, chopped

1 jalapeño pepper, diced

½ teaspoon ground cumin

¼ teaspoon ground red pepper

3 garlic cloves, minced

¾ cup fat-free, lower-sodium chicken broth

2 (15-ounce) cans black beans, rinsed and drained

1 cup chopped seeded tomato

½ cup (2 ounces) shredded Monterey Jack cheese

¼ cup thinly sliced green onions

juice of 1 lime

salt and pepper

olive oil

Preheat oven to 375 degrees.

Heat a large nonstick skillet over medium-high heat. Add a drizzle of olive oil, about a tablespoon. Add chorizo to pan and sauté for 3-4 minutes until it turns slightly golden brown. Remove chorizo from pan and let rest on a plate with a paper towel to soak up extra fat/oil. Add the onion, jalapeno and a little dash of salt and pepper to pan and sauté for 5 minutes, stirring occasionally. Add cumin, red pepper, and garlic and sauté 1 minute, stirring constantly so the garlic doesn’t burn. Stir in the chicken broth, black beans and another healthy dash of salt and pepper; bring to a boil. Cook for about 5 minutes and then mash the beans (with a potato masher or a fork) to desired consistency.

Spoon the bean mixture into a small baking dish (like an 8 inch square one or a 2-quart round one) coated with cooking spray. Top with chorizo, tomato and cheese. Bake at 375 for about 30 minutes until bubbly and lightly browned. Once it’s done, squeeze some fresh lime juice over the top and stir to combine. Taste for seasonings since black beans always tend to need a lot of salt. If it doesn’t taste super flavorful, add a big pinch of salt and that should do the trick. If you’ve got fresh cilantro on hand, definitely chop some up and sprinkle over the top. Enjoy!

Let the fun begin!

Think of your happy place…where does it take you? Is it the smell of farm-stand fresh vegetables as they simmer away on your stove? The crunch of a perfectly fried piece of chicken? The smile on your family's faces as they bite into freshly baked chocolate chip cookies? The taste of something so delicious you break into your own little happy food dance? If you answered yes to any or all of the above, then this is the place for you. Those are just a few of the things this new blog adventure is about for me. 

I have a love affair with food, and yes, my husband is completely aware of my infidelity and he fully supports it....since it tends to lead to delicious home cooked meals night after night. I have no formal culinary training whatsoever and everything i know comes from what I learned while helping my mom in the kitchen growing up and from watching almost every episode of every cooking show on the Food Network. This blog is where I can share my love of cooking and being creative in the kitchen with everyone. My goal is to come up with  healthy, easy and delicious meals for the everyday gal (or guy!) with a focus on creating better-for-you versions of some classic, but unhealthy, favorites.  A huge part of that is finding ways to turn some of my favorite dishes that are typically slathered in cheese, cream or some other magical form of dairy (which my poor dear lactose intolerant husband cannot eat) into satisfying dairy free versions. And since I'm an event planner by profession and simply love entertaining my own family and friends, this blog will see a lot of posts filled with new ideas you can use at your next event whether it be an elaborate party for 100 plus people or an intimate dinner with close friends. I hope you'll join me as I share my creative adventures in the world of cooking and entertaining. Welcome and enjoy!