we made dinner the other night

Processed with VSCOcam with hb1 preset Processed with VSCOcam with hb1 preset Processed with VSCOcam with hb1 preset Processed with VSCOcam with hb1 preset Processed with VSCOcam with hb1 preset Processed with VSCOcam with hb1 preset Processed with VSCOcam with hb1 preset Processed with VSCOcam with hb1 preset

ok, i think i say this every single time, but this really was my favorite cooking night meal to date. so full of flavor yet light enough for the first day of spring.

we started with fresh gulf shrimp that matt lovingly shelled and depooped. i took a carton of grape tomatoes and halved them. then i heated up some olive oil in a skillet and threw in chopped garlic. in went the tomatoes and salt and pepper and a bit of red pepper flakes, cover and sauté for 15 minutes. while that is smelling up the kitchen nicely, i spiralized 3 smallish zucchini and chopped some fresh basil. matt cooked up the shrimp in a separate pan, simply with olive oil, salt and pepper. then i threw in the zucchini noodles and basil, cooked for about 3 more minutes and served! it was so absolutely knock out tasty. i plan to make a version of this dish all through spring and summer. easy, delicious, nutritious. i gave this a solid 4.75 out of 5 stars.

Advertisements

we made dinner last night

Processed with VSCOcam with f2 preset Processed with VSCOcam with f2 preset Processed with VSCOcam with f2 preset Processed with VSCOcam with f2 preset

we apparently love polenta. every meal with make with it is our favorite. this dish was flat out amazing. the scallops were plump and juicy and full flavored and creamy. this time we cooked the polenta with fresh thyme and parsley and that just knocked it out of the park. matt prepared a sauce of beef broth and red wine reduction. and i whipped up a salad of spinach and arugula tossed with salt, pepper and lemon juice. just so very very good. we gave this one a 4.75 star rating. that might be the highest one yet.

we made dinner last night

Processed with VSCOcam with f2 preset Processed with VSCOcam with f2 preset Processed with VSCOcam with f2 preset

last night we made a light and tasty tilapia stir fry. first off we marinated the fish in a bit of wine, sesame oil, egg white, GF soy sauce, and cornstarch. then chopped up a ton of veggies, like carrots, zucchini and bok choy. we made a sauce from chicken stock, fish sauce a bit more cornstarch and water and cooked up the fish and veggies in there. served all that up with some rice noodles with a side of wine. it was a wonderful and simple dish. we’d make some slight alterations for the future. maybe double the sauce recipe and add some siracha at the end, but it’s definitely something we’d make again. we gave it a solid 4 star rating. i mean, the tilapia itself rated a 3 because it was just freshy freshness supreme. yum.

over the valentine’s weekend

Processed with VSCOcam with f2 preset Processed with VSCOcam with a6 preset Processed with VSCOcam with f2 preset Processed with VSCOcam with hb1 preset Processed with VSCOcam with f2 preset Processed with VSCOcam with f2 preset Processed with VSCOcam with lv03 preset Processed with VSCOcam with f2 preset Processed with VSCOcam with f2 preset Processed with VSCOcam with f2 preset Processed with VSCOcam with lv03 preset Processed with VSCOcam with f2 preset FullSizeRender-3 FullSizeRender FullSizeRender-2 FullSizeRender-4

i love love. i also love valentine’s day. i know some people think it’s a stupid holiday forced upon us by hallmark and 1-800-flowers, but i totally dig the idea of setting aside a day to celebrate romance. and this past saturday could not have been more glorious. from the time spent with matt and isaiah to the 65 degree sunny day in mid-february, it was just perfect. we began with gifts. beers, books, cigars, chocolate and panties were exchanged and cards written. matt and i went on a lover’s jog around town then ate lunch at a local spot, outside on the patio. seriously, the day was so beautiful. we hung out on the deck to soak up more sun and sip cocktails and eat raspberry chocolate because why the hell not?

isaiah had the coolest valentine’s in his class and brought home loads of candy. apparently, valentine’s day has become just as lucrative as halloween. candy for dayyyysssssssss. and he got a romantic meatball pizza for dinner, all to himself. because why the hell not?

for our romantic stay-at-home dinner we made tapas and drank champagne, because why the hell not?

i love valentine’s day.

we made dinner last night

Processed with VSCOcam with f2 preset Processed with VSCOcam with f2 preset Processed with VSCOcam with f2 preset IMG_1825 Processed with VSCOcam with f2 preset Processed with VSCOcam with f2 preset Processed with VSCOcam with a4 preset Processed with VSCOcam with a4 preset Processed with VSCOcam with a6 preset

last night’s dinner was something else. thick cut, delectable pork chops marinated in lemony garlicky rosemary olive oil. then roasted and smashed acorn squash, with a side of sautéed spinach and portobellos. we almost smoked ourselves out of the house cooking the chops on the stovetop in a cast-iron skillet. which i guess only makes sense because we were sipping on francis ford coppola chardonnay. but the meal was a delight. our favorite part was the simple salad that i cooked with olive oil and lemon juice. also, more garlic and rosemary. seriously, our loft still smells delicious. but i kinda loved the smashed squash. and when you put it together on your fork with the salad….well, it tasted a little bit like heaven.

also, matt danced to some latin salsa music. you know, just a regular thursday night at ‘no worries.’

we made dinner last night

Processed with VSCOcam with f2 preset Processed with VSCOcam with f2 preset Processed with VSCOcam with f2 preset Processed with VSCOcam with f2 preset Processed with VSCOcam with f2 preset

cooking night is definitely our favorite night of the week. trying something new, standing side by side, cutting veggies, sipping wine, listening to music, and then enjoying the flavorful results of our work together. last night was a fragrant five spice salmon with cabbage and bacon and a side of mashed sweet potatoes. oh man, everything just melded together so well. we marinated the salmon filet in the chinese five spice blend with olive oil, garlic and ginger. now, i’m not a huge anise fan, it’s just too licorice-y, but no one aspect of the seasonings overpowered another. and the cabbage was probably my favorite part. i do love me some cabbage. the pinot gris pairing was so spot on it was almost scary. it was a really nice, comforting yet simple meal that warmed us from the winter chill. i love cooking night.

we made dinner for new year’s eve

Processed with VSCOcam with f2 preset IMG_1194 Processed with VSCOcam with f2 preset Processed with VSCOcam with f2 preset Processed with VSCOcam with f2 preset Processed with VSCOcam with f2 preset

in lieu of going to a wild party to ring in the new year, we decided to stay at home and cook. for christmas, i got matt a new cookbook so we perused and found an amazing recipe for honey-bourbon marinated pork chops. this was one of our favorite dishes. the flavors were all so beautifully mingled. the pork sat atop parsnips that we first roasted then mashed. and topped everything with arugula tossed with a freshly made ginger-shallot dressing. yes. so so so good. and it paired delightfully well with the sparkling wine we picked up for the occasion.

even though it was a little anticlimactic spending the evening in my leggings and not out with friends dancing 2014 away, it was actually quite lovely to be warm and cozy in my home with my two favorite people in all the world. that’s how you truly want to begin a new year, with the ones you love the most. and it was nice that i got to cheers to my BFF who is out in denver and my sister who lives in oklahoma. so through the wonders of technology and an app called voxer, i really did spend NYE with all my most favorites in the world.

and of course, what brand new year doesn’t get a proper start without black eyed peas? my friend cindy cooked up a big pot of beans and ham hocks and invited us over to toast to health and happiness for 2015. i may have had seconds.