Tag

homemade

quick and easy: bang bang shrimp pasta.

In our continuing effort to cook quick, easy, delicious meals while buying as few new ingredients as possible, we stumbled upon this recipe for Bang Bang Shrimp Pasta on Damn Delicious (one of our favorite food blogs). We were initially skeptical (mayonnaise? blahhh), but it turned out AMAZING. And it only took about 5 minutes to throw together. We strayed a little from the original recipe, so check out our modified version below.

Bang Bang Shrimp Pasta
photo: Damn Delicious. we took the tails off our shrimp, just because.

Bang Bang Shrimp Pasta (adapted from Damn Delicious)

What You Need

  • 8 ounces spaghetti (we used whole wheat spaghetti)
  • 8 ounces medium shrimp, peeled and deveined (we used a bag of thawed frozen shrimp)
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1/2 yellow onion, diced
  • 1 teaspoon smoked paprika, or more, to taste (we just used regular paprika – totally fine!)
  • Kosher salt and freshly ground black pepper, to taste
  • Bang Bang Sauce
    • 1/2 cup mayonnaise
    • 1/4 cup Thai sweet chili sauce (we substituted cocktail sauce – worked fine!)
    • 2 cloves garlic, chopped
    • Juice of 1/2 lime, or more, to taste (we didn’t have any limes so we left this out, but we bet it would be a good addition)
    • Pinch of crushed red pepper flakes

What You Do

  • To make the sauce, whisk together mayonnaise, Thai sweet chili sauce, garlic, lime juice, Sriracha and red pepper flakes; set aside.
  • Toss shrimp in paprika.
  • In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  • Saute chopped garlic and onion in olive oil for a minute or two, until soft. Add shrimp, a pinch more paprika, and salt and pepper to taste. Cook until shrimp are pink (just a few minutes).
  • Pour in about half the sauce (just enough to coat).
  • Add the pasta to the pan. Add a little more sauce if necessary. We only used about half of our sauce mixture. But you do your thing.
  • Serve immediately, garnished with fresh parsley.

We promise, this will become a regular in your dinner rotation. Annnnnd, we’re eating the leftovers as we speak!

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baked spinach + ricotta shells.

The weather has been BLAH for weeks now, and that means we’re spending more nights at home. L whipped up this quick/healthy (but also deliciously comforting) pasta dish on Saturday night.

Ingredients: 
  • 16 jumbo pasta shells
  • 2 teaspoons extra virgin olive oil
  • 1/2 pound baby spinach (or 8 oz frozen spinach, thawed)
  • 1/4 red onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 16 oz skim ricotta cheese (or 8 oz ricotta and 8 oz part-skim mozarella, grated)
  • 1 egg, lightly beaten
  • 1 tablespoon chopped basil
  • 1 1/2 cups marinara sauce
  • 2 tablespoons grated Parmigiano-Reggiano cheese
Method:
  • Bring a large pot of salted water to a boil. Add pasta shells and cook until al dente, about 10 minutes. Drain well then toss with olive oil in a large bowl; set aside.
  • Preheat oven to 375°F. Heat some olive in a wide pan over medium heat. Add red onion and garlic and cook a few minutes, stirring constantly. Add spinach and cook until wilted (or softened, if you used frozen), a few minutes more.
  • Add spinach, onion and garlic to bowl with ricotta, mozzarella (if using), egg and basil to make the filling.
  • Spray the bottom of a shallow baking dish (large enough to hold the shells in one later) with non-stick cooking spray. Add a few spoonfuls of marinara sauce in the bottom. Fill each shell with spinach mixture and arrange in the dish.
  • Pour remaining sauce over and around the stuffed shells and top with Parmigiano Reggiano. Cover with foil and bake until hot throughout, 20 to 30 minutes, then uncover and continue baking until golden brown, about 10 minutes more. Adapted from a Whole Foods recipe.
  • Spinach Filling
    spinach filling.
    Shells
    we squeezed as many shells as possible.
    Ready to Bake
    ready to bake.
    Finished Baked Shells
    of course we forgot to take a pic of our finished product…so here’s one from Whole Foods

    Pour remaining sauce over and around the stuffed shells and top with Parmigiano Reggiano. Cover with foil and bake until hot throughout, 20 to 30 minutes, then uncover and continue baking until golden brown, about 10 minutes more.

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rosemary lemon home scent.

Conflicting cooking smells, family pets, scented candles…our homes usually need a little freshening up after a long holiday week/weekend. This super easy Rosemary Lemon scent does the trick. Smell familiar? This is exactly what Williams Sonoma uses in their stores.

Rosemary Lemon Vanilla Home Scent

What You Need:

  • One lemon, sliced lemon
  • 3 springs fresh rosemary
  • 1 or 2 teaspoons vanilla
The Glitter Life Rosemary Lemon
photo: One More Moore

 

 

What You Do:

  • Fill a small saucepan 2/3 full of water
  • Add lemon slices, rosemary and vanilla
  • Simmer on the stove for a few hours or all day!
photo: One More Moore
photo: One More Moore

PS – Thanks to our friend Kelley for reminding us about this!

 

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recipe: mussels magnifico.

Okay, so…we haven’t been cooking NEARLY as much as we used to/should be. Life is crazy busy, etc etc. Which means that when we DO get a chance to relax and cook a meal, we are super proud of ourselves get excited and want to share the recipes with you.

Last weekend, L made Mussels Magnifico for the Joes. Don’t be intimidated – this recipe is super easy and quick. And also the perfect excuse to open a bottle of Sauvignon Blanc. Not that we needed one.

Mussels Magnifico

What You Need:

  • 2 pounds mussels (we used frozen, vacuum-packed mussels – don’t judge us, they’re stupid easy)
  • 1/4 cup olive oil
  • 6  cloves garlic, chopped (we really, really love garlic – if you don’t, you can use less)
  • 2 tablespoons tomato paste (we like Cento brand, in the tube – give it one epic squeeze)
  • 1 large tomato, diced, with skin on (or use 3 Roma tomatoes)
  • 1 large yellow onion, chopped
  • 3 tablespoons parsley
  • 1 cup Sauvignon Blanc or other dry white wine of your choice (check out Wine Folly for advice on pairings)
  • Lemon slices
  • 1 loaf crusty bread
Mussels Magnifico
Photo courtesy of The Fajdich Times (ours looked exactly like this)

What you do:

  • Heat oil in a large pan. Add onion and saute until golden. Add garlic and cook for 1 minute. Add the remaining ingredients, except the mussels. Bring to a simmer. Stir well and adjust seasoning if necessary. Cover.
  • In the meantime, bring water to a boil in large pot. When water is boiling, add mussels (in bag, in our case) and cook for 7 minutes.
  • Divide mussels among four plates. Spoon sauce over each and serve with crusty bread.

And….magnifico! Right?

**Recipe adapted from several sources, including The Fajdich Times

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shrimp-mango-avocado cups.

To us, spring means light, bright entertaining: Easter egg hunts (more on that later!), baby showers, bridesmaids brunches. This season we’re searching for fresh flavors put together in new ways.

These super easy Shrimp-Mango-Avocado Cups are just the thing to make for your next spring party. 

Shrimp-Mango-Avocado Cups
fresh flavors.

Shrimp-Mango-Avocado Cups

This recipe makes one dozen appetizers, but can easily be doubled.

Ingredients:

  • 1 dozen pre-baked phyllo cups OR 1 dozen homemade phyllo cups (I went the homemade route – recipe follows!)
  • 1 dozen cooked shrimp, cut into small pieces (3-4 pieces per shrimp)
  • 1 mango, peeled and cut into small pieces
  • 1 avocado, peeled and cut into small pieces
  • 2 tablespoons low-fat sour cream
  • juice from one lemon
  • few grinds of sea salt

Method:

  • Combine shrimp, mango and avocado pieces in a mixing bowl. Make sure your pieces are uniform in size!
  • Whisk sour cream, lemon juice and salt in a separate bowl. Pour over shrimp mixture.
  • The original recipe doesn’t call for this, but I advise chilling the shrimp mixture for an hour or two to help it come together.
  • Fill the phyllo cups with the shrimp mixture.

Homemade Phyllo Cups

  • Thaw one part of a package of frozen phyllo dough. There are two sections to a package. Phyllo dough takes about two hours to thaw.
  • Unroll the sheets of phyllo dough. *Gently* lift one sheet of dough onto a cutting board. Brush lightly with melted butter.
  • Layer four more sheets on top, brushing each with melted butter.
  • Using a small circle cookie cutter, cut one dozen circles out of the dough layers. I didn’t have a cookie cutter, so I divided my dough into 12 squares. It worked okay…but a cookie cutter would certainly give you more uniform cups and make for a better presentation.
  • Press dough circles into a LIGHTLY GREASED mini-muffin tin.
  • Bake at 375 for 8 to 10 minutes, until golden.
  • Let cool before filling.

I was searching for an appetizer to make for Joe’s birthday dinner Sunday night, so I googled a few ingredients I had on hand: shrimp, mango, and phyllo dough. This recipe came up on the Yummly recipe finder – genius!

Share your favorite new recipe with us on Twitter or Instagram @glitter_blog_xo.

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weekend wrap-up.

Hi Hi Hi!

Hope everyone had a fabulous weekend! We definitely have a love/hate relationship with this time change… See how we spent our low-key weekends:

L

L Weekend Pics
BCBGeneration top / / hummus makes an appearance at Locos / / my Friday night date / / Saturday morning waffles / / Sunday sushi date / / mimosa / / watermelon manicure / / homemade pizza / / Pura Vida bracelets arrived at Dish!

J

J Weekend Pics
filmed a harlem shake video at the tavern / / fresh mani / / essie fiji (my fave) / / sunday funday at the ivy (per usual) / / Jay deep in thought / / cajun angels at the ivy / / masters egg salad (recipe coming soon!) / / romes got a haircut / / arm candy

What were y’all up to this weekend? Share your pics with us on Twitter and Instagram @glitter_blog_xo.

X0

J+L

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weekend wrap-up + glitter girl: reagan daly.

Happy Monday, glitter girls!

J and I had a busy weekend prepping for our trip to Vegas for the MAGIC tradeshow on Tuesday. In addition to our weekend wrap-up, we thought we’d start the week off with our first Glitter Girl feature. First, a few pics from the weekend.

Weekend Collage1
homemade turkey sausage and egg sandwiches // not happy about the rain on saturday // mimosas made it better // snatched this coral pillow from target
Weekend collage
comedy club date night // valentine’s day goodies // romes got cozy // updated my white denim for VEGAS

Now, for our very first Glitter Girl.

Once a week-ish, we plan to highlight one of our favorite friends/readers/fellow Glitter Girls with a pic and a brief questionnaire. We’ll feature girls who are living in interesting places (from Atlanta to Alaska) and doing interesting things (from stylish stay-at-home moms to corporate ladder-climbers). We hope you enjoy getting to know The Glitter Life community!

Reagan Daly is the advertising manager of Savannah Media, LLC, which houses Connect Savannah and the Savannah Pennysaver. Reagan is a loyal Social and Dish shopper and we absolutely love her style. She is also the wife of a fabulous man (her words!) and mom to an amazing six year old son.

1. What item or accessory do you wear the most?  My liquid metal Sergio Gutierrez bracelet. Love it! 

2. What are your three favorite stores (for ANYTHING, online or bricks-and-mortar)?  Social & Dish in Statesboro, Georgia (told you!) and Taz in Pawleys Island, South Carolina.

3. Fill in the blank. You would die if anyone followed me on Twitter.  (I’m not a big Tweeter.)

4. Your last meal. What is it?  Club Sandwich with EXTRA mayo. Yum! 

5. What’s your guilty pleasure?  Playing the 80’s throwback (90’s comeback) channel on Pandora extra loud and dancing around my house.

Reagan Daly
Reagan Daly, advertising guru.

Hope everyone had a fantastic weekend! We’ll share our packing strategy for a whirlwind 30-hour trip to Vegas tomorrow.

XO

L+J

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