five on friday

{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

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...

   

(1) The Everygirl

(2) J.Crew

(3) Tickled Seahorse

(4-6) Rifle Paper Co.

{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!)

(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!

A. LIZ ADVENTURES
CAROLINA CHARM
HELLO! HAPPINESS
THE GOOD LIFE BLOG

hump day inspiration

For those who need some special encouragement today...

weekend recipes

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)

via two peas and their pod

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

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!

pretty little spring things

HAPPY FIRST DAY OF SPRING!

{and happy first birthday to our goddaughter, emmylou!}

VIA SOUTHERN LIVING

VIA

VIA

VIA PAWLEYS ISLAND POSH

 

VIA PIPERLIME {PIM + LARKIN}

VIA

VIA

VIA DAILY BURN

ITS KITTEN SEASON!

hump day inspiration

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

VIA

weekend recipes

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.

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

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

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

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

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.