Ready for dinner!

You are welcome at any time! 

I think I change the table settings a little too often. I just want to be ready to host dinner at a moments notice. I will be ready if anyone just happens to pop by. But it seems people just don't pop anymore. Over Christmas we spent the week at a BnB and the host, Sharon, had pop over friends. It brought me so much joy to watch those special kinds of relationships. Margene would just walk into Sharon's house and say, "hey there I came for some coffee." So this is my big hint to my friends...POP ON OVER! Somebody better come otherwise my pretty table arrangements will just go to waste.

Geometric Fabric Place mats a gift from Chelly Calandra in India 

Silver goblet candles from goodwill 

Chalkboard platter a pinterest inspired gift from Sharon our AirBnb host. 

Game Day Meal

Although I am not the biggest of sports fans. I am a fan of any excuse to get together to eat and be merry while rooting for a grand ol' cause. For instance, when the Broncos play the Pats. (A note to my Chicago peeps no need to worry my heart belongs to the Chicago Bears). Nothing thrills me more than looking forward to 5 hours of eating and drinking with friends. So as Manning Omahas his way through a playoff game I enjoy snacking of gourmet snacks. We re-purposed brown paper bags to catch our shrimp shells.  I think we broke the rules on game day snacks but why sacrifice?

On the menu for game day: Cajun Shrimp with from semi-scratch horseradish sauce, fresh salad with homemade scallion dressings, hand cut sweet potato fries, paired with Roche Barrel Reserve American Oak Chardonnay from Sonoma. 

 

Cajun Shrimp Recipe 

Ingredients: 

1. 1 pound wild caught jumbo shrimp (with or without skins) 
2. 1 tablespoon of old bay 

Steps:

1. Boil a large pot of water (you will want enough water to cover shrimp)
2. Add tablespoon of old bay to boiling water
3. Rinse shrimp in a strainer to remove preservative salts 
4. Once water is boiling add shrimp (you may have to do this in batches)
5. After 3-5 minutes shrimp will be pink and ready. 
6. Remove cooked shrimp with a slotted spoon and add to a stainer (make sure your strainer is on a plate to catch liquid
7. Toss ready shrimp into a serving platter
8. Shrimp can be served hot or cold 

Shrimp Sauce

Ingredients: 

1. 1 tablespoon of Horseradish Sauce (see steps below)
2. 3 tablespoons of All Natural Ketchup (look for Hunts 100% natural)

Steps:

1. Mix together horseradish and ketchup to taste 
2. put in a cute serving dish and you are done

Horseradish Sauce 

Ingredients: 

1. 1 large Horseradish root (should be about a foot long)
2. 2 teaspoons of cup of sugar 
3. 3/4 of white vinegar 
4. 1/4 teaspoon of salt 

Steps for Horseradish Sauce:

1.  Remove the leaves from the root and rinse the dirt off of the root.
2. Use a vegetable peeler to peel the surface skin off of the tuber. Chop into pieces.
3. Put into a food processor. Add a couple tablespoons of water. Process until well ground. At this point be careful. A ground up fresh horseradish is many times as potent as freshly chopped onions and can really hurt your eyes if you get too close. Keep at arms length away, and work in a well ventilated room. Strain out some of the water if the mixture is too liquidy. Add sugar. Add a tablespoon of white vinegar and a pinch of salt to the mixture. Pulse to combine.
4. Using a rubber spatula, carefully transfer the grated horseradish to a jar. It will keep for 3 to 4 weeks in the refrigerator

Scallion Dressing

 Ingredients and Steps: 

1. 3 tbsp Scallion Infused olive oil from the Olive Tap 
2. 2 tbsp regular Extra Virgin Olive Oil 
3. 1 teaspoon of Good Seasons Italian Dressing Mix
4. Mix well and our over fresh salad 

Sweet Potato Fries 

                     

1. 2 medium sweet potatoes (we did one white and one orange)
2. 1 tablespoon of olive oil 
3. Acti-fry (this appliance is great for quick infared convection cooking
4. If you do not have an actifry you could do this in the oven. Preheat oven to 450 degrees F. Line a sheet tray with parchment. In a bowl toss sweet potatoes in oil. Spread sweet potatoes in single layer on prepared baking sheet, being sure not to overcrowd. Bake until sweet potatoes are tender and golden brown, turning occasionally, about 20 minutes.

Steps:

1. Wash and peel potatoes 
2. Chop potatoes into long strips 
3. Add potatoes to Actifry (or follow steps above for oven process)
4. Drizzle oil onto potatoes and set timer for 30 minutes
5. When you have reached desired crispyness add fries to a plate and serve hot

Wine Pairing 

As it is game day we of course needed to include alcohol with our meal. We selected a white wine which would pair well with shrimp. When pairing wine with a meal it is important to first ask yourself do I want to emphasize the wine or the food. In this case we wanted to emphasize the shrimp. We selected a wine that would not overshadow the the flavorful and spice of the shrimp. When you have a spicy meal the key to wine pairing is to not pick an overly buttery wine. Look for a crisp white wine that is slight american oak. 

Cheers!

One of a kind table

In our entry way there is a one of a kind table. My father in law, Mike Brey, made it for us as a wedding gift. We used this table as an alter for communion during our wedding ceremony.

Photo taken by Kelli Lyn Photography 

He submitted this table to a woodworking competition and it took first prize. I am very proud to showcase this work of art in our entry and on our blog.

The table has two sliding drawers and has very unique details 

  

Now that David and I are nesting it is exciting to begin collecting those one of a kind pieces that will stay with our family forever. 

Using the kitchen to Grill Peaches

Cooked up some delicious grilled peaches with blackberry mint sauce! This is one of my favorite things to make. It is super easy and even better with Colorado Peaches!

Grilled Peaches and Blackberry Sauce

INGREDIENTS:

5 peaches 

1-2 cups of ripe blackberries  

Juice of ½ lemon  

Zest of 1 lemon

1 tsp fresh mint leaves, chopped  

1 TBSP coconut oil, melted

Mint springs for garnishing

INSTRUCTIONS:

Heat the 1 tsp coconut oil on a grill or cast iron griddle. Cut the peaches in half and twist to remove the stone. Brush coconut oil on both sides of peaces.

Place the peaches cut side down on the grill and cook for 3–4 minutes until golden brown. Turn the peaches over and cook for another 2–3 minutes until they are heated through and soft.

Meanwhile place the blackberries, lemon juice, lemon zest, and chopped mint in a food processor. Process until smooth. Transfer mixture to a small saucepan and heat until warm.

To serve, place the peaches on small plates and drizzle generously with the blackberry sauce. Decorate with mint and serve with frozen yogurt.

*Notes:

Nectarines could be used instead of peaches. Choose fruit that is ripe but firm.

Fruit is best prepared at room temperature. This ripens the fruit and brings out the natural sweetness.

For extra sweetness add a tablespoon of honey to the blackberry sauce!

Getting Grout Done

Grouting is absolutely a two person job. David asked me if I had even grouted before well of course the answer was yes. I have grouted at least 2 or 3 mosaic art projects. This was a little different. My job was to keep the sponges clean while David wiped off the excess grout. 

We mixed up the the grout and let it set for a few minutes

Then went to work applying the grout and smooshing it (technical term) into every crevasse

Then I hand David a clean wet sponge to clean off the excess

My second job was to clean up anything that fell onto the floor 

The grout corrects any uneven or crooked tiles. Everything looks perfect!

The last step of the process is to build a mantle. Not really sure how to do this step. Youtube and google will help us figure it out. Like most projects we figure out about 75% and then wing it the rest of the way. I will be posting final mantle pics very soon!