We are thrilled to be able to share this fabulous home with you that we worked on from the ground up in Gadsden, Alabama! The clients were so easy and fun to work with -we not only designed a beautiful home for them but built a relationship that Talena and I absolutely cherish. That is one of the greatest aspects of our business. It's important to connect with your designer so your home can reflect you.Read More
It's been a difficult week...but Praise God, our Dad is home and doing better...
We've been eating take out and are ready for hearty food.
Doesn't this look good?... Balsamic grilled Rosemary Pork Tenderloin ...
4 Tablespoons balsamic vinegar
1/2 cup extra virgin olive oil
2 teaspoons crushed garlic
3 Tablespoons chopped fresh rosemary
3 Tablespoons chopped green onions
1/4 cup freshly squeezed lemon juice
1 Tablespoon cracked black pepper
1 Tablespoon sea salt
2 pounds pork tenderloinDirections:
1. Combine marinade ingredients in a large zip baggie. Add tenderloin and massage to work marinade into meat. Refrigerate in marinade for at least 6 hours.
2. When ready to grill, take zip bag out of refrigerator and let sit at room temperature for about 30 minutes before grilling. Preheat grill to medium-high. When ready to grill, oil the grate and wipe down to remove any residue so grates are clean. Remove pork from marinade and arrange on grill. Brown on all sides and cook through (firm to the touch), 8 to 12 minutes total, or until internal temperature in center reaches 150°F.
3. Remove tenderloin from grill and allow to rest 5 minutes before slicing.This recipe is from Recipe Girl. Click here to follow.
This is a good side from our good friend Sam with My Carolina Kitchen...
Spicy Grilled Grilled Pineapple and Red Onion Salsa
Spicy Grilled Pineapple and Red Onion Salsa
Adapted from Cooking Light – serves 4
4 slices of fresh pineapple, about ½” thick each
1 medium red onion, cut into ½” thick slices
Cooking spray, such as Pam
1 tablespoon seeded and minced jalapeno pepper
2 teaspoon fresh lime juice
Kosher salt and freshly ground black pepper to taste
Coat a grill pan with cooking spray and heat over medium-high heat. Add pineapple and onion and cook about 4 minutes on each side or until onion is tender. Remove both from the pan and coarsely chop. Add to a bowl and toss with remaining 2 teaspoons fresh lime juice and chopped jalapeno pepper.
We are tired...it will be really casual...
we'll just get a plate and cozy up to the fire..
I feel better already...
It's your turn. Let's Talk.
Images via Pinterest.
You are going to love this recipe shared by Paula with Salad in a Jar...it is soooo good! (and so is her blog)
Serve as an appetizer or entree...
Bacon Wrapped Jalapeno Chicken Bites
If you don’t like hot, leave out the jalapenos or skimp a bit. Fresh jalapenos are preferred over the canned or pickled ones traditionally used with nachos. They are milder and prettier too.
- 8 chicken tenders, flattened and cut in two
- 3-ounce package softened cream cheese
- 1 jalapeno pepper, seeded and finely chopped
- 8 slices bacon, cut in half
- Dab 1/2 teaspoon (more or less) of cream cheese on top of each chicken tender. Sprinkle a scant 1/4 teaspoon of peppers over cream cheese. Fold or roll chicken to enclose cream cheese mixture. Wrap each roll with one piece of bacon and secure with a toothpick.
- Grill until bacon is brown and crispy on both sides.
A really yummy yet simple recipe. Our favorite kind.
A great weekend to eat outdoors...Enjoy this while you still can.
Hope you are having a wonderful Labor Day weekend. We've been very lazy! How about you? Have you had a great holiday?
It's your turn. Let's talk!
Image via Stylefiles
We found another great food blog this week. Cinnamon and Spice and Everything Nice. Looking forward to trying this recipe for Roasted Lemon Garlic Herb Shrimp.
Roasted Lemon Garlic Herb Shrimp
1/3 cup olive oil
1 lemon, zested then half cut into thin slices and other half into wedges
3-4 fresh thyme sprigs, leaves removed
Kosher or Sea Salt and Fresh Black Pepper
one pound fresh shrimp,medium sized with tails off
spaghetti/pasta, couscous or rice for serving
5 cloves garlic minced
1. Pre-heat oven to 400 degrees. In a 9x13 baking pan combine olive oil and lemon zest
and thyme. Season with salt and pepper. Bake in oven for 12 minutes. Meanwhile
cook pasta, couscous or rice.
2. Remove pan from oven and add shrimp garlic and thin sliced lemons.(don't squeeze them)
Toss to coat with the oil mixture. Bake for 8- 10 more minutes or until shrimp begin to turn
pink and curl. Serve over pasta, couscous or rice tossed with extra virgin olive oil and
fresh squeezed lemon. Additional lemon wedges for serving.
We apologize for the lack of posts this week...It's been so crazy...
We plan to continue the Design Mistakes That Lead To Disaster Series...The feed back on #1 was great..Click here if you missed it. Lot's more tips to share with you.
But today it's Friday and it's Fabulous...
All this Master bath needs is a beautiful fabric on the windows...well and maybe a little extra styling on the shelves where the towels are rolled. We always have to tweak a little.. Love the fabulous vanity and the candelabras are so unexpected.
Our good friend Sharon with Roses and Rust shared some really fabulous pics of this lovely home in Capetown. It's filled with fabulous details. The kitchen island is really beautiful. You need to see the entire post. Click here for a real treat.
Speaking of good friends...Monika with Splendid Willow just added some really unique and wonderful Swedish finds to her online shop.
This is just a tease...
She has the best taste and is filling her shop with things you absolutely cannot find anywhere else. You need to click here...she has something really special planned for today.
We hope you all have a fabulous weekend.
It's your turn. Let's talk!
This sounds light and delicious, we just have to try it tonight...
Crepes With Summer Vegetables via Eating Well...Click here to visit their site for more yumminess.
Crêpes aren't just for dessert—they make a quick and savory weeknight dinner. Here they're filled with ricotta cheese, green beans, zucchini and corn and topped with a chive-cream sauce. Don't skip the step of placing a piece of parchment or wax paper under each crêpe as you fill it—without it, the crêpes are tricky to roll. Serve with: A tossed salad.
- 1/3 cup reduced-fat sour cream
- 1/2 cup chopped fresh chives, divided, plus more for garnish
- 3 tablespoons low-fat milk
- 2 teaspoons lemon juice
- 3/4 teaspoon salt, divided
- 1 tablespoon extra-virgin olive oil
- 2 cups chopped zucchini
- 1 1/4 cups chopped green beans
- 1 cup fresh corn kernels, (from 1 large ear; see Tip)
- 1 cup part-skim ricotta cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 teaspoon freshly ground pepper
- 4 9-inch “ready-to-use” crêpes
- Stir sour cream, 1/4 cup chives, milk, lemon juice and 1/4 teaspoon salt in a small bowl until combined. Set aside.
- Heat oil in a large nonstick skillet over medium-high heat. Add zucchini, green beans and corn and cook, stirring, until beginning to brown, 6 to 8 minutes. Reduce heat to low; stir in ricotta, Monterey Jack, the remaining 1/4 cup chives, the remaining 1/2 teaspoon salt and pepper. Cook, stirring gently, until the cheese is melted, 1 to 2 minutes. Remove from the heat.
- To roll crêpes, place one on a piece of parchment or wax paper (or leave it on the piece of plastic separating the crêpes in the package). Spoon one-fourth of the vegetable-cheese mixture (about 3/4 cup) down the center of the crêpe. Use the paper (or plastic) to help you gently roll the crêpe around the filling. Place the crêpe seam-side down on a dinner plate. Repeat with the remaining crêpes and filling. Serve each crêpe topped with 2 tablespoons of the reserved sauce and more chives, if desired.
The tables's set...
It's your turn. Let's talk!
Image and Recipe via Eatingwell.com and Dress Design Decor
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