My Pinterest Menu: Week of March 3rd

This week is going to be a big blur...so casseroles, salad and soup sound good.  I need to be able to make it ahead of time...or really quick. I picked this week's recipes purely for that reason...and because they all look delicious : )

Some highlights from last week were the Sesame Orange Shrimp and the Balsamic Roast Beef French Dip Sandwiches.  Both were crazy good!  I hate to run...but my day started about 3 hours ago, and I already feel behind. 

Here is this week's menu... Enjoy : )

Monday: Mexican Cassserole

via Recipes 2 Repin

Tuesday: Kale Salad with Meyer Lemon Vinegarette

via Damn Delicious

Wednesday: Coq Au Reisling

via Simply Delicious

Thursday: Prosciutto, Tomato and Olive Spaghetti

via Tartine and Apron Strings

Friday: Caribbean-Style Chicken Soup with Lime and Cilantro

via Betty Crocker

The Grocery List:

Mexican Casserole-
1 lb extra lean ground beef (drained or rinsed!)
1/2 cup onion (chopped)
1/4 cup canned jalapeno slices, chopped
2 cups fresh tomatoes, chopped or 1 (15 ounce) can diced canned tomatoes
1 (15 ounce) can kernel corn (drained)
1 (15 ounce) can black beans (rinsed and drained)
1 (1 1/4 ounce) package taco seasoning mix
8 corn tortillas
3/4 cup nonfat sour cream
1/3 cup reduced-fat Mexican cheese blend, shredded
1/3 bunch fresh cilantro, chopped, to taste

Kale Salad with Meyer Lemon Vinaigrette-
4 cups chopped kale
1 avocado, diced
1/2 cup cooked quinoa
1/2 cup pomegranate arils
1/2 cup chopped pecans
1/4 cup crumbled goat cheese
1/4 cup olive oil
1/4 cup apple cider vinegar
Zest of 1 Meyer lemon
3 tablespoons freshly squeezed Meyer lemon juice
1 tablespoon agave

Coq Au Reisling- 
3 tbsp. butter
splash of olive oil
2 onions, finely chopped
4 oz. bacon/pancetta, sliced into thin strips
4 garlic cloves, thinly sliced
8 chicken pieces on the bone (I used 4 thighs and 4 drumsticks)
8 oz. portabellini mushrooms, sliced
2 cup Riesling (or dry white wine of your choice)
1 cup cream
salt & pepper to taste
handful chopped parsley

Prosciutto, Tomato and Olive Spaghetti-
1 pound dried spaghetti
8 cups cold water
2 teaspoons sea salt
3 tablespoons extra virgin olive oil
5 garlic cloves, finely minced
2 shallots, finely minced
 1 cup black olives, pitted
3 to 4 tomatoes, diced
1/2 cup dry white wine
2 tablespoons tomato paste or concentrate
3 tablespoons unsalted butter, cut up
reserved pasta water (optional)
2.5 oz Parmesan cheese, finely grated
a handful of flat-leaf parsley, finely chopped
1/2 pound prosciutto, preferably Parma or San Daniele, at room temperature

Caribbean Style Chicken Soup with Lime and Cilantro-
3 bone-in chicken breasts, skinned
3 bone-in chicken thighs, skinned
1 tbsp salt-free Caribbean rub
4 tsps vegetable oil
1 tsp finely chopped garlic
4 cups chicken broth
1 tbsp adobo sauce (from can of chipotle chiles)
1 can black beans, rinsed and drained
1/2 cup unsweetened coconut milk (not cream of coconut)
1 tsp salt
1/2 tsp pepper
3 tbsp fresh lime juice
serve with hot, cooked rice, fresh cilantro and lime wedges

Have you seen this?...A mom and her 4 year old daughter make paper dresses together

I LOVE this kid...affectionately called "Mayhem" by her mom : )  One day about nine months ago, Mayhem and her mom, Angie, made a paper dress for her and posted it to her Instagram account. The design collaboration started rather simply...

...but over the nest few months, the designs, became more complicated.

They began to expand the materials they were using to include tissue paper, wrapping paper, gift bags and scarves.

The inspiration for their creations came from places they went, such as the shark dress...inspired by a visit to the aquarium.

...or from various cartoon characters...such as Elsa from "Frozen"...

 ...and Minnie Mouse.

As time went, the designing duo's confidence seemed to build enough to take on runway fashion...love it : )

And then...what designer isn't inspired by awards season and the beautiful parade of Hollywood starlets.

I LOVE the collaboration between this mother/daughter team!  I can't wait to see what they come up with next : )

Thank you Kelly for introducing me to their work!

(all images via Huffington Post)

Artist Spotlight: Aneta Ivanova

I am in LOVE with these double exposure photographs by Bulgarian photographer, Aneta Ivanova. The color images overlapping nature with the feminine form are breathtakingly beautiful...both fragile and fluid at the same time.  And I LOVE how her black & white images soften city-scapes with the graceful lines of the female form.  While looking at these photos, you can almost hear the ocean...or feel the breeze blow through your hair.  I could sit here for hours and moon over the simplistically beautiful genius of Aneta Ivanova...but I fear I can not say enough to express my LOVE : )

(via My Modern Met here and here)

My Pinterest Menu: Week of February 24th

Last week, I was playing catch-up a little bit.  We had two special dinner night outs, so I still have a couple recipes to try out this week.  Some winners from last week's menu are the Buffalo Chicken Enchiladas and the Shrimp Etoufee.  I have not made the Fried Chicken and Waffle sandwiches yet, but I am thinking they will be perfect on a warm Saturday afternoon...which it looks as if we may be having  this week.  

I have tried to not repeat the same type of seafood from week to week, but when I saw the Sesame Orange Shrimp recipe, I had to do it.  

Here is this week's menu...Enjoy : )

Monday: Mediterranean Baked Chicken

via The Clever Carrot

Tuesday: Steak and Mushroom Pot Pie

via Simply Delicious

Wednesday: Sesame Orange Shrimp

via Martha Stewart

Thursday: Chicken & Wild Rice Soup

via Live Craft Eat

Friday: Balsamic Roast Beef French Dip Sandwiches

via Add a Pinch

The Grocery List:

Mediterranean Baked Chicken-
1½ lbs. chicken breast or thighs (boneless & skinless)
2 garlic cloves, thinly sliced
2-3 tbsp. marinade from artichoke hearts
4 sprigs of fresh oregano, leaves stripped
2 small red onions, thinly sliced
1 pint grape or cherry tomatoes, left whole
1x 14 oz. jar marinated artichoke hearts
1x 14 oz. can white beans, drained & rinsed (I used northern white beans)
½ c. Kalamata olives, pitted
1 small tub marinated bocconcini
olive oil
salt & pepper

Steak & Mushroom Pot Pie-
1.5kg stewing beef 
1 large onion, diced
3 carrots, diced
2 celery sticks, diced
250g mushrooms, sliced
2 cloves garlic, crushed
2 tsp smoked paprika
1 tsp each dried thyme, dried rosemary and dried oregano 
2 bay leaves
500ml (2 cups) strong beef stock
1 tbsp cornflour mixed with 50ml milk
salt & pepper to taste
1 roll ready-made puff pastry, rolled out slightly
1 egg, beaten

Sesame Orange Shrimp-
2 large egg whites
1/4 cup cornstarch
1/4 sesame seeds
coarse salt and ground pepper
1 1/2 lbs medium shrimp, peeled and deveined
1/4 cup vegetable oil
1 cup orange juice
2 tablespoons soy sauce
1 tablespoon sugar
4 scallions

Chicken & Wild Rice Soup-

1/2 cup butter

1 onion, finely chopped

1 cup celery, chopped

1 cup carrots, sliced

1 cup mushrooms, sliced

3/4 cup flour

6 cups chicken broth 

2 cups cooked wild rice 

1 1/2-2 cups chicken, shredded

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon curry powder

1/2 teaspoon mustard powder

1/2 teaspoon dried parsley

1 cup slivered almonds

2 cups whole milk (optional)

Balsamic Roast Beef French Dip Sandwiches-

1 3-4 pound boneless roast beef (chuck or round roast)

1 cup beef broth

½ cup balsamic vinegar

1 tablespoon Worcestershire sauce

1 tablespoon soy sauce

1 tablespoon honey

½ teaspoon red pepper flakes

4 cloves garlic, chopped

6-8 sub sandwich rolls