five on friday

Friday, March 28, 2014

{1}
It may have been 50 degrees on Wednesday and not much warmer and raining today but this forecast makes me feel a little more on the positive that spring just MIGHT be around the corner...and staying for good.   



{2}
As most of my Raleigh friends already know, we are losing a childhood (and current) favorite on Sunday.  Fat Daddy's will be closing their doors and its causing much devastation in the City of Oaks.  There have been many great karaoke nights, swim team dinners, youth group breakfasts, etc. over the years.  I only wish I could have gotten home to have one last burger, fries, and cheese sauce.  Word on the street is that its going to be a Panera Bread(!!!).  RIP.

VIA
Fat Daddy's
VIA
{3}
I am due for an upgrade on my phone next week.  I currently have a regular old iPhone 4.  Should I just do the 5c or go for the 5S?  Anyone have an opinion on the two?  Regardless the 5 seems to take better pictures and work better with the ios7.  I've also been scouting new cases...

   




iPhone Cases



{4}
I want to send a little shout to my friends.  The little things that I was given for my birthday (which they did NOT need to get me anything!!!!) were so thoughtful and so me.  You all rock.  I wanted to share a couple of them with y'all because I thought they were such great finds!  (to Chris, my parents, my in-laws, and my sister I LOVE my iPad too...I hardly put it down!)


bday

(1) Minted
(2-4) Target
(5) Kate Spade
(6) Starbucks
(7) BaubleBar


{5}
Tonight we are headed out to The Ocean Room at The Sanctuary for a double date with our friends the MacCoys before their baby arrives.  One of the best things about working for Kiawah Island Golf Resort is the employee perks (on top of many other things!).  Chris and I have been very fortunate to win raffle prizes at employee events (golf day, manager's outings, etc.) and this time he won dinner for four at The Ocean Room!  I've been looking over the menu...and honestly I just want a big plate of their yummy sides!  What would you get?!



First Plates

  • LOBSTER BISQUE

    Cognac Foam, Lobster, Tarragon Gel
  • LOWCOUNTRY ONION SOUP

    Oxtail, Geechie Boy Rye, Battery Park Cheese
  • CAESAR

    Hearts of Romaine, White Anchovies, Parmesan Croutons, Cured Egg Yolk, Traditional Dressing
  • STEAK TARTARE

    USDA Prime Beef, Spiced Chips, Capers, Anchovies, Fried Herbs
  • FARMER’S SALAD

    Sweet Bay Farm’s Tender Greens, Brioche Croutons, Benton’s Country Ham, Buttermilk-scallion Dressing, Pecans
  • COCKTAIL SHRIMP

    Spiced Palmetto lager Poached Shrimp, Classic Cocktail, Lemon Gel
  • CHILLED OYSTERS

    Champagne Mignonette, Cocktail Sauce, Lemon
  • BURRATA CHEESE

    Holy City Farms Heirloom Tomatoes, Micro Basil, Extra Virgin Olive Oil, Aged Balsamic 

Entrees

  • PAN ROASTED CHICKEN

    Crispy Breast and Thigh, Carrots Cooked in Schmaltz, Date Jus
  • RICOTTA GNOCCHI

    Cauliflower, Spiced Pepitas, Browned Butter
  • SEASONAL CATCH

    Fresh Peas and Beans, Lemon-Thyme Broth
  • SEARED ATLANTIC SALMON

    Parsnip Puree, Tasting Of Beets, Arugula, Beet Gastrique

Beef

  • OCEAN ROOM FILET

    100% Natural South Carolina Beef Served with Potato Puree, Spinach and Borbelaise
    (6 oz)
  • FILET MIGNON

    USDA Certified Angus Beef, 21 Day Wet Aged
    (8 oz)/(10 oz)
  • RIB-EYE

    USDA Prime, 21 Day Wet Aged
    (14 oz)
  • NEW YORK STRIP

    USDA Prime, 21 Day Wet Aged
    (10 oz)
  • DRY AGED NEW YORK STRIP

    USDA Certified Angus Beef from Cox Farms in Florence, Alabama
    (14 oz)
  • 130° FILET OSCAR

    Palmetto Beef, Jumbo Asparagus, Lump Crab, Potato Puree, Sauce Bearnaise
    (6 oz)
  • HOUSE MADE SAUCES

    Béarnaise, Au Poivre, Horseradish Crème Fraiche, Steak Sauce

Sides for the Table

  • Truffled Pomme Frites
  • Benton's Bacon Tots
  • Geechie Boy "Big" Grits
  • Roasted Brussels Sprouts
  • Mepkin Abbey Shitake and Oyster Mushrooms
  • Charleston Gold Rice
  • Lobster Mac and Cheese
  • Yukon Gold Potato Puree
  • Loaded Baked Potato
  • Sauted Spinach
  • Creamed Spinach
  • Asparagus with Hollandaise

I'M LINKING UP FOR FIVE ON FRIDAY!

hump day inspiration

Wednesday, March 26, 2014

For those who need some special encouragement today...

Big God Trust God Love God Godly Quotes Encourage Inspiration Blessings Motivation Jesus Christ Bible

weekend recipes

Sunday, March 23, 2014

First I want to say big HAPPY BIRTHDAY to my dad. I can't put into words how thankful I am for him!!  


I got such a great response last week from my recipe postings that I thought I would do it again.  Most weekends are not a 'gourmet' as the last two!

PINOT GRIGIO SPRITZER
This is SO good and refreshing.  Perfect for spring/summer.


INGREDIENTS
pinot grigio
sprite
crushed ice
strawberries
sliced limes

INSTRUCTIONS
Crush ice.  Add one part pinot grigio and one part Sprite (can also add peach schanpps..so good).  Add a couple sliced strawberries and a couple sliced limes.  Sit back and enjoy!


ORZO WITH ASPARAGUS, SPINACH, LEMON & FETA
serves 4 (I made for 16)


INGREDIENTS
1 cup orzo
2 cloves garlic, finely chopped
**I used 2 tsp of pre-chopped garlic
1 tsp olive oil
8 asparagus spears, cut into 1 inch pieces
1 cup packed fresh spinach
1 large lemon, juice
1/3 cup feta cheese
salt and pepper to taste

INSTRUCTIONS
In a medium sauce pan, bring 4 cups of water to boil.  Stir in orzo.  Cook until tender, about 10 minutes.  Drain orzo and set aside.  
In a small sauce pan, saute garlic in olive oil.  Add in asparagus and saute for 3-4 minutes.  Stir in spinach.  Cook until asparagus is tender and the spinach shrinks down.  
Put orzo in medium bowl (or serving bowl) and add in the vegetables.  Squeeze in lemon juice over orzo and vegetables.  Stir, season with salt and pepper.  Add in feta.  Taste.  Add more lemon juice or feta if needed.  

weekend snapshots

Sunday, March 23, 2014

Holy pollen.  It was a gorgeous weekend, covered in a large yellow haze.  Regardless we tried to enjoy the outside as much as possible, especially since the predicted rain held off!

Friday night was very boring.  Didn't leave work until 7pm.  DiGiorno pizza and bed before 10pm.  

Saturday we got up and went to the Habitat ReStore on Johns Island, hoping to find some pieces of furniture for my soon to be office in our guest room but no such luck.  We did find some nice granite if anyone is looking!


I took a little advantage of the sun and tried to get some color on my pasty white self but the pollen was just so thick I couldn't stay out.  Besides I literally was a little burned from less than 30 minutes out in the sun.  


Saturday night Chris and I grilled out.  I made a little spritzer and enjoyed the latest Southern Living.  Then we watched American Hustle which was GREAT.  Loved all of the characters and it was a lot funnier than I thought it was going to be.  


Sunday our supper club threw a shower for Kate and Grant and their soon to be bundle of joy, less than 30 days.  Thanks to Sally and Taylor for hosting on gorgeous Bohicket Creek!

All the girls, Alicia, Megan {fried green pickles}, Caroline {tupelo honey}, Sally, Kate, Me, and Emily

Grant was really excited for their gift, a breast pump!

GORGEOUS momma!  36 weeks today!  Boy or girl??
Chris and Me
We always have the best food!  I tried out Asparagus, Spinach, Lemon and Feta Orzo.  Recipe to come!
The 999ft. dock...thats 1/5 of a mile in case you were wondering.

HAVE A GREAT WEEK!






hump day inspiration

Wednesday, March 19, 2014

In honor of an awesome Wolfpack win last night here's just ONE of the great Jim Valvano's words of wisdom. #surviveandadvance


Quote by Coach Jim Valvano, pictured with our friend Derreck Whittenburg after winning the NCAA title
VIA


weekend recipes

Tuesday, March 18, 2014

I went to good old Pinterest for most of the recipes for our backyard bbq this past weekend and a lot of people have been asking for them.  Without further a-do...

CROCKPOT CHICKEN TACOS
SERVES 12
**disclaimer: i'm totally making these again for us to eat off all week...great for quesadillas, soup, etc.
Crockpot Chicken Tacos - My Honeys Place
VIA
INGREDIENTS
1 1oz envelope taco seasoning
6 boneless, skinless chicken breasts (thawed)
1 16oz jar salsa (I used Costco's 'real' salsa in the cold section)

INSTRUCTIONS
Dump all ingredients into a crockpot and give it a little stir to blend the seasoning with the salsa.  Do not add water as you normally would with taco seasoning.  Cook on high for 4-6 hours or on low for 6-8 hours.  When done, the chicken will shred easily with speared with a fork.


CREAMY CILANTRO-LIME SLAW
SERVES 6-8

Creamy Cilantro-Lime Slaw Recipe  | Epicurious.com to go with Paiche Fish Tacos with Cilantro Lime Slaw 4 by Whole Foods Market http://www.myfox28columbus.com/news/features/recipes/recipe_769.htm
VIA EPICURIOUS
INGREDIENTS
1/3 cup fresh cilantro
2 garlic cloves 
**I used minced garlic
8 cups green cabbage 
**I used one bag precut coleslaw
1/4 cup green onions, minced
1.5 tsp lime peel
1 serrano chile
**I used a jalepeno
3 tbsp fresh lime juice
1/2 cup mayonnaise (Dukes)
1/2 cup sour cream

INSTRUCTIONS
Mix garlic, lime peel, chile, lime juice, mayonnaise and sour cream together.  Add slaw, cilantro and onions to mixture and blend together.  Let chill for 4-6 hours before serving.


BLUE CHEESE SLAW
SERVES 2-4

Kacey's Kitchen - Blue Cheese Coleslaw 1
VIA KACEY'S KITCHEN

INGREDIENTS
2 cups precut coleslaw mix
1/4 cup mayonnaise (Dukes)
1/4 cup sour cream
2 tablespoons grainy mustard
**forgot mustard at the store so did not use
1 lemon juice
salt and pepper to taste
1/4 cup crumbled blue cheese
**I used Publix brand
1 handful chopped parsley

INSTRUCTIONS
Mix the mayonnaise, sour cream, mustard, lemon juice, salt and pepper, and cheese in a bowl.  Add coleslaw mix and combine together.  Cover and let chill in fridge for 4-6 hours before serving.  Garnish with parsley.


MOMMA JEAN'S HASHBROWN CASSEROLE
VIA MY MOMMA
SERVES 10-12

INGREDIENTS
2 lbs frozen hashbrowns (thawed)
1 can cream of chicken soup
1 pint sour cream
1/2 cup white onion, peeled and chopped
2 cups grated cheddar cheese
1 teaspoon salt
1/2 teaspoon pepper

INSTRUCTIONS
Preheat oven to 350 degrees and spray an 11x14 baking dish with cooking spray.  Mix all ingredients together, place in prepared pan, top with extra cheese, and bake for 45 minutes or until brown on top.  **We make this all the time in Virginia with family.  Its inexpensive and feeds a large group.


MEXICAN RICE
SERVES 4-6
Mexican Sour Cream Rice Recipe
VIA JUST A PINCH
INGREDIENTS
1 can chicken broth
1 cup sour cream
4oz can diced green chiles
1 cup shredded monterey jack cheese
1 can canned yellow corn
1/4 cup cilantro, chopped
1 cup uncooked white rice

INSTRUCTIONS
In a large pot, bring rice and chicken broth to a boil.  Reduce heat to low, cover, and simmer 20 minutes.  Preheat oven to 350 degrees.  Spray 1.5 quart casserole dish with non-stick spray.  Mix the sour cream, green chiles, 1/2 cup monterey jack cheese, corn, and cilantro with the cooked rice.  Season with salt.  Transfer to the casserole dish, top with remaining 1/2 cup of cheese.  Bake uncovered for 30 minutes, until cheese is bubbly and lightly browned.  


EASTERN NORTH CAROLINA VINEGAR BARBEQUE SAUCE
(I.E. THE ONLY BBQ SAUCE THERE IS)
SERVES 10

Vinegar BBQ sauce recipe~ just made a couple jars of this stuff. YUMMY. Tastes just like George's, my favorite NC sauce! If you make the recipe and a half, it perfectly fills up a jar. Only thing I did differently was to warm it in a pan over medium heat to dissolve sugar and salt.

INGREDIENTS
1 cup apple cider vinegar
1 tablespoon salt
1/2 teaspoon cayenne pepper
1 teaspoon crushed red pepper flakes
1 tablespoon brown sugar

INSTRUCTIONS
Mix all ingredients together in bowl (I use a salad dressing shaker/bottle).  Let sit for a couple of hours before serving on pulled pork or chicken.  
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