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Slow-Roasted Chipotle Salmon with Pineapple Cilantro Rice

June 9, 2014

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One of my favorite parts about getting older is seeing how my sisters and I have applied what my parents have taught us.   Growing up, family dinners were a nightly occurrence, and thus cooking has always been a big part of my (and my sisters) life.  I love that Taylor can open the fridge and put together a 5 star meal that not only is tasty but manages ONLY to be made with healthy ingredients… and then there is Kendall.  As you may have seen on her Instagram, is the queen of presentation and delicious meals. When she posted this picture last summer, I knew I needed to try this next time she was in a cooking mood.  Luckily for me, she was a couple weeks ago and whipped up this amazing dish – which I proceeded to document for next time I’m up to tackle this recipe.

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*Mind you, she whipped this up after a long day of pool and sun… and all under an hour!  Everyone at the table couldn’t stop raving about it!  Also for those that don’t LOVE salmon, we made a couple servings with boneless, skinless chicken breasts, and it was just as big of a hit.

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Sip

The Anita

June 6, 2014

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I received some rhubarb in my Farm Fresh to You box (use code: WHIT1117 for $10 off!) and figured what better way to use it then in a fun seasonal cocktail?

Chopped Rhubarb

First I created a Rhubarb Simple Syrup…

  • 3-4 stalks of rhubarb, chopped
  • 1/4 honey
  • 1/2 water
  1. Bring ingredients to a boil in a saucepan.
  2. Once it comes to a boil, reduce to a simmer for 20 minutes.
  3. Let cool for a bit and strain through a fine mesh sieve.
  4. Store in the fridge until ready to use!

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Now onto the cocktail…

Rhubarb Sour

  • 2 oz vodka or gin
  • 1 oz lemon juice
  • 1/2 – 1 1/2 oz Rhubarb Simple Syrup (adjust depending to sweetness preference)
  • Sprite/Club Soda/Lemon flavored Sparkling Water
  1. Mix alcohol, lemon juice and simple syrup into an ice filled cocktail shaker.
  2. Shake for a good 30 seconds, until shaker is frosty.
  3. Strain into an ice filled tumblr and top with soda.

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Happy Birthday Anita! I owe you this birthday drink! xo

Domestic

Etiquette 101

June 5, 2014

Tom Ford

I am always intrigued by etiquette, and changes that evolve generationally (cough*cell phones on the table* cough).  While I am far from an aficionado, I wanted to share some tips/rules I’ve learned along the way…

1.What’s the bread plate? Which one is my glass?

  • My trick for this is to look down at both of your hands and touch the tip of your pointer finger and thumb together on each hand like this image.  Your left hand should make a “b” shape, and your right hand should make a “d” shape. B stands for bread and D stands for drink, therefore your bread plate is to the left of your dinner plate and your drink should be to the right of your dinner plate.

2. I’m at a family style dinner party and food is getting passed all over the place!

  • Technically, food should be passed counterclockwise (to your right), so that your right hand is free for serving.  As far as reaching for food that has failed to make it your way (or reaching across the table for any reason) – feel free to grab it if you don’t have to full extend your arm… otherwise ask away!

3. RSVPing is optional… right?

  • I used to be the worst at RSVPing, until I started having parties.  If someone is taking the time to request an RSVP, it is usually for a reason (need a headcount for food, seating, drinks, etc.).  I used to wait until the last minute (let’s be honest, we are all waiting for the next best thing… right?), but now RSVP as soon as possible.  If you need to cancel, it’s easier on a host than waiting for all of those last minute RSVPs (but don’t be that person that RSVPs to everything knowing you won’t show).

4. …but I’m fashionably late!

  • For a dinner party, show up 10-15 minutes after the scheduled start time. Open houses are more flexible, but with a seated meal or party with warm food it’s best to be timely.

5. Can I just sneak out?

  • I’m guilty of getting tired by 10pm, and I’m hanging out with cool people who gasp! can stay up past 11pm I often try the sneak out approach.   Word on the street is if there are less than a dozen people you need to say goodbye to the host, otherwise feel free to slip away and follow up with a thankful text/email on your way home (but don’t text and drive!!!).

6. He was hogging the armrest the whole time!!!

  • Just who gets the armrest? I was surprised to see that the person in the middle seat gets both because s/he doesn’t have a window or aisle armrest to lean on.  The one perk of being in the middle seat!

 

What etiquette tricks/tips do you have?! Share away!

 

 

Tasty

GF Blondies with Sea Salt

June 4, 2014

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I am a big fan of Ambitious Kitchen and she constantly posts amazing baked goods with a “healthy” twist. Since completing the Barre3 Spring Challenge, I’ve wanted to continue healthy eating habits (low gluten, low sugar, etc.) but I still love an occasional sweet and wanted to find something that could accommodate my new spectrum. I’ve had these Blondies pinned for quite some time and finally made the plunge (no idea what took me so long… they took 5 minutes to whip up with only a 20 minute cook time) and couldn’t be happier I did!

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I love the idea of “sneaking in” veggies when I can… and this whole movement of incorporating healthy ingredients is RIGHT up my alley.  Avocados in brownies? Chickpeas in Blondies? Sign me up. Plus who doesn’t love a secret ingredient?!?

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Secret Ingredient Blondies
via Ambitious Kitchen 
  • 1 can (15 oz) chickpeas, rinsed & drained
  • 1/2 cup all natural peanut butter (or nut butter of your choice)
  • 1/3 cup pure maple syrup (or agave or honey)
  • 2 teaspoons vanilla
  • 1/2 tsp salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/3 cup dark chocolate chips
  1. Preheat oven to 350 degrees
  2. Mix all ingredients (except chocolate) in a blender or food processor until well combined.
  3. Fold in chocolate chips.
  4. Transfer  batter to a greased 8×8 baking dish.
  5. Sprinkle with a few more chocolate chips
  6. Bake for 20-25 minutes (edges are golden, but it will still seem a little undercooked – you don’t want it to dry out!)
  7. Sprinkle with sea salt and let cool.

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