Some girls buy expensive shoes and handbags, I buy expensive pots and pans!

In a little over a week I'll be turning 30! Eeeek! While the stress if this big birthday has gotten the better of me lately, I decided a gift to myself was needed. In walks Le Creuset! After receiving my first pot as a Christmas gift a few years ago I was hooked. The quality of theses pieces are amazing. They radiate heat evenly and cook everything perfectly. My newest addition is the baby blue color below (from the outlet, was a color for Bloomingdales).

Chicken pot pie

I love the fall. It's my favorite time of year. There's something about the first chilly day, blowing leaves, warm sweaters and steamy soup. In joy that fall has finally arrived I decided to throw together a homemade chicken pie.

Pinterest

This is the truth for me anyways. I pin pin pin all day long, and in reality the only board I ever revisit are my food boards. I'm sure we all have great intentions of looking at our workout inspiration board, but really? Do I want to look at a girl with a killer body while I'm stuffing my face with food and sitting on the computer? I think not. And, if I am actually going to work out (which I do, shocker)- I'm NOT looking on Pinterest during my yoga class or while I'm on the treadmill.

Lets now talk about home decor boards. Oh yeah. Pinterest you have some good stuff. Yet you make me desire things that are completely outrageous and out of most peoples price range. Do I want that marble counter top and double door sub zero fridge with a the Wolf Range? Hell yeah I do. Will my kitchen ever have it? Only in my dreams.

Next topic, DIY. Oh this one is the best. There are so so so many DIY projects all over pinterest, but will I do them? Well with the laundry piled up, house needing to be vacuumed and dinner to be made, who has time for all these easy and cheap projects. And I don't even have kids. We all have good intentions, yes I know. Please don't think I am not guilty of this myself. I have two tables that I want to repaint, a bench to sand down and refinish, pallets to make something phenomenal out of and countless frames I've purchased from yard sales.

Drum roll please...... last but most certainly not least is Wedding Boards. Many if not all of these woman who have wedding inspiration boards are not only not engaged to be married, but are gasp, SINGLE! In all honesty though if not for much else Pinterest has solved many woman the trouble of having to build an actual wedding inspiration binder (which I'm sure many of Mrs once did).

Pinterest you funny little thing you. You give us big dreams and actual places to pin those dreams to. But what are you really following through with? I created a board called, I came, I pinned, I conquered (you will notice 99.9% of them are food related). I like satisfaction in knowing that I have actually done something that I pinned- hence the board.

What are your thoughts on this?

OH and btw. Would love you to follow my boards here ;)

Food is love, xoxox JDK

*I would like to address how much I dearly love Pinterest. I am guilty as charged for everyone of these. I just find them all humorous and I hoped you would too.

Roasted Balsamic Green Beans and Tomatoes

If you live in the North East like me I hope you are as happy to see Spring show up early as I am. This winter was really dumpy for me. I'm an avid snowboarder, and by avid I mean beginner. I've been learning to board for shy of 5 years. I really improved this winter, NOT! Yes, I did just say NOT. Anyways, I did not go boarding once this winter. Isn't that just pathetic. We got all of two snow storms, one in October and one a few weeks ago. I can't see spending millions going to a ski resort when there is no fresh powder, just makes no sense to me. I understand they "make" snow, but nothing is like the real stuff, and let me honest here I fall often. Ouch?!

That was my long winded explanation to why I'm happy that Spring has Sprung and delish fresh produce is on the way. I threw these Balsamic Green Beans and Tomatoes in the oven last week, but the recipe is easily made in a grill pan in the nice Spring weather. Hopefully this summer I will be able to pick fresh vegetables from the garden and make this for a quick week night meal.

Roasted Balsamic Green Beans and Tomatoes

(print recipe)

1 Bunch Green beans

1 cup cherry tomatoes

1 tbls EVOO (extra virgin olive oil)

2 tbls Balsamic Vinegar

Salt and pepper

Trim green beans and toss with tomatoes in oil, balsamic and salt and pepper. Spread on a baking sheet or in grill pan. Roast or grill until tomatoes have popped and green beans are soften but not mushy.

Great with any grilled Fish or meat!

Food is love, xoxo JDK



inspiration

Food is love, xoxo JDK

30 before 30 update (and Butternut Squash Shells)

I have a confession to make.  Are you ready? OK... here goes... I have been slowly tackling my 30 before 30 list. I know, I haven't been keeping you up to date. The reason is, I'm an awful blogger. I love this little blog baby of mine, it is just that I have a hard time finding the time to be more consistent with posting. I hope I still have followers, HERRO? Is anyone even there? Could you do me a favor and boost my ego a bit and write a little comment below so I know you're still there? My blogger account says I have readers from all over the world!? I would LOVE to officially meet you, so go on and take the plunge and say a little hello would ya? Pretty please?

OK, now that I'm done begging lets get onto the good stuff. If you are new to this blog you probably have no clue what my 30 before 30 list is. Basically, it is a list of recipes that I would like to complete before my 30th birthday, which is 228 days to be exact (but whose counting). Well dear readers, I've been going behind your back and making some of them. A few times, I didn't even realize they were on my list. That is how genuine the list really is. These are things that I really have had a strong desire to make. I hope you can forgive me? If not, at least make the Butternut Squash Shells below and I know that your tummy will forgive me.

Butternut Squash Shells

Butternut Squash with a light cream sauce

(recipe below)

Homemade Potato chips

(and fried pickles, which I didn't love surprisingly) I just sliced the potatoes with my mandolin and threw in hot vegetable oil, the hotter the better. This was really a trial and error on my part. Make sure to liberally season immediately after taking out of oil.

Ricotta Stuffed Shells

(Clearly I really liked making stuffed shells :)) No recipe used here. Just filled shells with ricotta and egg mixture, seasoned with salt and pepper and topped with homemade sauce and parmegiano reggiano.

The Perfect Poached Egg

The one on the left was made by hand in boiling water - the fake looking one on the right was made with my Mom's egg poaching pan, which never seems to work just right. This was our traditional Christmas breakfast of Eggs Benedict.

Stuffed Artichokes

I loved these, however my boyfriend still isn't convinced about the delishishness of the artichoke. This was completely fine with me as I ended up eating all three. The artichokes were stuffed with a mixture of parmigano reggiano (are you noticing a theme here?), panko break crumbs, garlic, diced onion, salt, pepper and olive oil. Baked in a 400 degree oven (with a little water on the bottom of the baking dish) for 40 minutes.

Butternut Squash Shells with Light Cream Sauce
(printable recipe)

1 medium butternut squash, pealed and diced
1 tsp. nutmeg
1 cup ricotta cheese
1/2 cup parmigiano reggiano (use the real stuff and thank me later)
1 box of large shells
1 cup of half and half
1 tbs fresh sage minced
salt and pepper

Preheat oven to 350 degrees. Boil shells according to package and set aside. Boil or steam the butternut squash until fork tender. Mash squash in a bowl and add ricotta cheese, nutmeg, salt and pepper and half the fresh minced sage. Fill each shell with squash and ricotta mixture and place in a buttered baking dish. Once all shells are filled pour cup of half and half over all and sprinkle with parmigiano regiano. Bake at 350 for 20-25. Serve immediately spooning extra sauce from the bottom of the dish on top and finishing off with some more cheese.

Food is Love, xoxo JDK

Swordfish with Lemon Garlic Herb Aioli

I spent my entire adolescents loathing seafood, and by loath I mean I wouldn't touch it with a ten foot pole. I'm pretty sure I had never even tried it but I insisted that I hated it and it was the grossest nastiest thing ever. Growing up I was blessed to call the coast of Maine my second home. Fresh lobster, clams and mussels were staples at the beach in the summer yet I preffered hot dogs and chicken. The only seafood I would eat was clam chowder and this was because of the creamy broth and ample potatoes in it. 


I can't pin point the exact time my whole world changed but it was sometime in my late teens. I had decided that I would try lobster but had plenty of back up salad and potatoes cause surely I still would not like it (are you noticing a theme with the potatoes?! I really was not kidding about my obbession with them.) Let me just tell you, I think that maybe it was a mistake to give me seafood. Not only did I like it, I loved it. Today I will eat (and always try) just about any and all seafood. 


This recipe for swordfish is super simple and can be made with other fish such as Seabass, Cod, Haddock or Halibut. 

Swordfish with Lemon Garlic Herb Aioli 
(printable recipe)
1 pound of fresh swordfish

1 clove of garlic minced

1/2 juice of fresh lemon

salt and pepper

Pre-heat outside grill to a low temperature. Marinate fish in garlic, lemon and salt and pepper about 30 minutes prior to cooking. Spread a light layer of lemon garlic herb aioli (recipe below) on fish right before placing on grill. This will lock in the moisture and make the fish extra juicy. Place fish directly on grill and cook on each side approximately 10-12 minutes (only flipping one time). You want to make sure the fish is cooked to a light firm consistency with a golden crust.

Lemon Garlic Aioli

1/2 cup mayo

1/2 lemon juiced

Zest of 1/2 lemon

1 clove of garlic minced

1 tablespoon fresh herbs (I used oregano and basil)

salt and pepper

Combine all ingredients and set in refrigerator. Lightly coat fish before grilling with Aioli. Serve with a dollop on top of cooked fish.

Food is love, xoxo JDK