Tag

dinner

recipe: pesto artichoke grilled cheese.

Mmmmonday. Need a quick and easy idea for dinner tonight? Upgrade your usual grilled cheese sandwich to this summer-y pesto, artichoke and havarti version by Two Peas and Their Pod, one of our fave food blogs. Use prepared pesto if you don’t feel like making your own Spinach Basil Pesto. This is just as easy as the classic you loved growing up but wayyyy more sophisticated and flavorful.

The Glitter Life Pesto Artichoke Sandwich

 

Pesto, Artichoke and Havarti Grilled Cheese by Two Peas and Their Pod

What You Need:

  • 2 tablespoons butter, softened
  • 4 slices whole-grain bread (such as Eureka! Organic Bread)
  • 4 tablespoons Spinach Basil Pesto or prepared pesto
  • 4 slices Arla Dofino® Creamy Havarti (or 4 ounces, grated)
  • 2/3 cup sliced artichoke hearts (from jar or can, drained)
  • Sea salt, for sprinkling on sandwich

What You Do:

  • Butter the outsides of the bread. Spread the insides of the bread slices evenly with pesto. Put a slice of Havarti on the bottom piece of bread, add artichoke hearts, and top with another slice of Havarti. Place the other piece of bread on top, creating a sandwich.
  • Heat a large skillet or griddle pan over medium-low heat and place the sandwiches butter side down. Cook for 4-5 minutes, or until the cheese starts to melt and the bread is golden brown. Carefully flip the sandwich over and cook for an additional about 3-4 minutes. Remove from heat and sprinkle with sea salt. Cut sandwiches in half and serve immediately.
The Glitter Life Pesto Artichoke Sandwich
mmmmmmmmmmmm, enjoy!
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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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sunday night chicken.

Y’all. It’s COLD. Like bone-chilling, brutal, don’t-want-to-leave-the-house cold. Not sure about you guys, but we’ve been staying in lately and whipping up comfort food at home.

The original name of this dish is Paprika Chicken + Spinach in White Wine Butter Thyme Sauce. Long/complicated name…but it’s stupid easy to make and – if we do say so ourselves – delicious. We made this Sunday night and immediately proclaimed it the perfect Sunday Night Chicken. This recipe is adapted from one we found at The Kitchen Paper, one of our favorite food blogs. The author, Mary, focuses on real, accessible whole foods recipes. You’ll love it!

Sunday Night Chicken
photo: The Kitchen Paper…but we swear, ours looked exactly like this.

Sunday Night Chicken

Prep Time: 5 minutes  / Cook Time: 30 minutes / Total Time: 35 minutes

Original Recipe: The Kitchen Paper / Adapted by The Glitter Life

What You Need:

  • 4 chicken tenderloins (or 2 chicken breasts, halved)
  • generous shaking of paprika (probably 2-3 tsp)
  • freshly ground sea salt and pepper, to taste
  • 5 tbsp butter, divided
  • 6 cloves garlic (you can use fewer if you want…we just really, really really love garlic)
  • 1/4 cup fresh thyme leaves (just snip the sprigs up, leaves and all), plus a few whole sprigs
  • 1 cup dry white wine, plus more (we used sauvignon blanc, but you can use whatever varietal you like)
  • 3 cups fresh spinach

What You Do:

  • Place the chicken on a plate and sprinkle with paprika, sea salt and pepper. Get your hands dirty and really work the spices into both sides of the chicken. Don’t skip the paprika – this is what gives the chicken its beautiful golden color.
  • Melt 1 tbsp of butter in a large skillet (make sure the sides are at least half an inch tall). Brown the chicken on the first side for three minutes. We used our oven timer, because we are easily distracted. Lower the heat, flip the chicken, and brown for an additional three minutes.
  • Add the remaining four tbsp of butter, the garlic and the thyme (leaves plus whole sprigs). Cook for two minutes more, pushing the garlic and thyme around. This is when your kitchen starts smelling REALLY good.
  • Add 1 cup of wine and bring the skillet to a gentle simmer. Cover and let it cook for about twenty minutes. You may have to add wine as the original one cup reduces. We added another half cup about ten minutes in.
  • Add the fresh spinach to the skillet and let it wilt fully.
  • Plate the chicken and spinach, and spoon the wine sauce over the top. We served this with Balsamic Parmesan Cauliflower (recipe coming soon!) and a simple salad of yellow cherry tomatoes and feta. Heaven.

This is comfort food fit for Sunday night, but we also think it would impress at a dinner party. Try it and instagram your pics @glitter_blog_xo.

 

 

 

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monday motivation: balsamic + parmesan roasted cauliflower

Time for our Monday Motivation feature! We’ve done breakfast, we’ve done lunch…now, let’s tackle dinner. For us, the devil is in the side dishes. Loading up on bread, mashed potatoes, etc totally cancels out our healthy (usually) healthy entrees, not to mention our healthy breakfasts and lunches. So we chose this delicious roasted root veggie for today’s recipe (adapted from EverydayHealth). We promise you won’t miss the rolls and potatoes! In fact, per Joe, this “tastes like delicious vegetable CANDY.”

Balsamic + Parmesan Roasted Cauliflower
replace your usual potato side dish with healthy, flavorful roasted cauliflower.

Balsamic + Parmesan Roasted Cauliflower

(Prep Time: 10 mins / Cook Time: 30 mins / Total Time: 40 mins / Yield: 4 servings)

What You Need:

  • 1 head cauliflower, cut into florets (about 8 cups)
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon dried marjoram
  • 1/4+ teaspoon sea salt
  • fresh ground pepper, to taste
  • 2+ tablespoons balasmic vinegar
  • 1/2 cup shredded Parmsan cheese

What You Do:

  • Preheat oven to 450°F.
  • Toss together cauliflower, oil, marjoram, salt and pepper. We mixed everything up in a gallon Ziploc bag – our tried and true trick for mixing veggies with oil and spices. You get an even coat every time.
  • Roast on a large rimmed baking sheet (we lined the sheet with aluminum foil for easy clean-up) until cauliflower starts to soften and brown on the bottom, about 15 to 20 minutes.
  • Toss the cauliflower with vinegar and sprinkle with cheese.
  • Return to the oven and roast until the cheese is melted and any moisture has evaporated, 5 to 10 minutes more.

Yummmmmm!

PS – Every Monday, we’re going to feature a healthy recipe to carry you through the week. If you make these recipes, share your pics with us on Instagram at @glitter_blog_xo!

photo: EverydayHealth.com

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baked macaroni and cheese.

Baby Joe turned three last week (maybe you heard?), and when L asked him what he wanted for his birthday dinner, he said “macaroni and cheese!” This baked macaroni and cheese turned out perfectly and will definitely make an appearance again.

The Glitter Life Mac and Cheese

Baked Macaroni and Cheese by Alton Brown

Ingredients

  • 1/2 pound elbow macaroni
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 tablespoon powdered mustard (don’t have any on hand? no big deal. just leave it out.)
  • 3 cups milk
  • 1/2 cup yellow onion, finely diced
  • 1 bay leaf
  • 1/2 teaspoon paprika
  • 1 large egg
  • 12 ounces sharp cheddar, shredded
  • 1 teaspoon kosher salt
  • Fresh black pepper
  • Topping:
  • 3 tablespoons butter
  • 1 cup panko bread crumbs

Directions

  • Preheat oven to 350 degrees F.
  • In a large pot of boiling, salted water cook the pasta to al dente.
  • While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it’s free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
  • Temper in the egg. (Don’t know how to do that? Learn how here.) Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
  • Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

This was DELICIOUS and can totally be made ahead. Just cover, refrigerate and bake when ready. Add a few extra minutes of baking time if it comes out of the refrigerator. Read more here.

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grilled shrimp with jalapeno vinaigrette.

Behold, the third installment of our Sunday Summer Supper series. These grilled shrimp, along with Fresh Cucumber Salad and Grilled Corn with Herb Butter, make a perfect warm-weather meal. Special thanks to L’s mother in law Beverly for putting it all together!

The Glitter Life Grilled Shrimp

Grilled Shrimp with Jalapeno Vinaigrette via Summer Cottage magazine

What You Need:

  • Wooden skewers
  • 2 lbs fresh medium shrimp, peeled and deveined (tails left on)
  • Jalapeno Vinaigrette (recipe follows)
  • Garnish: chopped fresh cilantro, chopped fresh chives

What You Do:

  • Soak skewers for at least 30 minutes. Thread shrimp onto skewers, and place in a baking dish. Pour Jalapeno Vinaigrette over shrimp. Marinate in the refrigerator for at least two hours.
  • Preheat grill to medium-high heat (350 to 400 degrees). Spray grill rack with nonstick nonflammable grill spray. Place skewers on grill rack on direct heat. Grill uncovered for 4 minutes or until shrimp turn pink. Turn skewers and grill for an additional 4 minutes or until shrimp are done.
  • Cool slightly and serve immediately. Garnish with chopped cilantro and chives if desired.

Jalapeno Vinaigrette

What You Need:

  • 3/4 cup olive oil
  • 1/4 cup white wine vinegar
  • 1/4 cup chopped green onion
  • 2 tablespoons fresh lime zest
  • 2 tablespoons chopped fresh jalapeno
  • 2 tablespoons chopped shallot
  • 1 tablespoon chopped garlic
  • 1 1/2 teaspoons kosher salt
  • 3/4 teaspoon freshly ground  black pepper

What You Do:

  • In a small bowl, whisk oil and vinegar until smooth.
  • Add remaining ingredients and whisk to combine.
  • Store covered in the refrigerator up to 24 hours.
  • Before using, let mixture come to room temperature. Whisk again until smooth.

The GLitter Life Grilled Shrimp3

The Glitter Life Grilled Shrimp

What’s your favorite way to grill shrimp or other seafood? Tweet or Instagram us at @glitter_blog_xo.  We wanna know!

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stuffed portobello mushroom.

After Mellow Mushroom‘s Stuffed Portobello Mushroom appeared on our Instagram Diary last week, we had a few requests for the recipe. We couldn’t find the exact recipe, but this one is darn close! Enjoy.

Stuffed Portobello Mushrooms

What You Need:

  • 4 portobello mushroom caps
  • 1/2 of 1 can artichoke hearts, drained and chopped
  • 1/2 cup crumbled feta cheese
  • 1/2 cup chopped sun-dried tomatoes
  • 1 cup chopped raw spinach
  • 1 cup shredded mozzarella cheese
  • 8 cups mixed salad greens
  • herb vinaigrette salad of your choice
  • balsamic glaze (try easy this recipe)

1. Gently brush mushroom caps with a dry tea towel. Don’t wash them!

2. Mix together artichoke hearts, feta, tomatoes and spinach.

3. Gently stuff the mushrooms until full. Sprinkle cheese over each.

4. Place the stuffed mushrooms in a baking tray. Remember that mushrooms release juice when they cook, so you don’t want to use a baking sheet. You need sides that come up higher than the shrooms.

5. Bake at 350 degrees for 15 minutes.

6. Toss mixed greens with a light coating of herb vinaigrette dressing.

7. Place one mushroom cap on top of 2 cups of salad greens. Drizzle with balsamic glaze.

The Glitter Life Stuffed Portobello Mushroom
share for an appetizer, or keep it all to yourself for an entree.
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homemade happy hour: seasonal crostini + berry gin sparklers.

Happy Hump Day! Instead of meeting your friends at your favorite neighborhood bar, mix it up and invite everyone to your place for a homemade happy hour. Sweep off your patio (or tidy up your living room), throw some fresh flowers in a vase, and lay out the fixings for the two super easy recipes: Seasonal Crostini and Berry Gin Sparklers.

The Glitter Life Crostini
seasonal crostini: choose your cheese, then go crazy with in-season toppings. image: The Glitter Guide.

Seasonal Crostini by The Glitter Guide

What You Need:

  •  French baguette, sliced & lightly toasted
  • Your choice of cheese (options include goat, whipped feta, ricotta, fresh mozzarella and brie)
  • Your choice of toppings (options include roasted tomatoes, marinated olives, artichoke hearts, fresh berries and sliced prosciutto)
  • Your choice of herbs (options include rosemary, basil and thyme)
  • Honey
  • Olive oil

What You Do:

  • Arrange cooled toasts on a platter.
  • Layer on your choice of cheese and then top with your preferred accoutrements.
  • Drizzle on honey or olive oil. Finish with fresh herbs.

Try these combinations:
– Goat cheese with blackberries, honey + rosemary (shown in images above).
– Roasted tomatoes with ricotta cheese, thyme + olive oil.
– Roasted tomatoes with fresh mozzarella, prosciutto + basil.
– Whipped feta with herb-marinated tomatoes + olive oil.
– Goat cheese with sliced pear, honey + thyme.

You’ve got your app. Now, for the cocktail.

The Glitter Life Berry Sparkler
berry gin sparklers: a super-cute excuse to dust off your cocktail shaker. image: the glitter guide.

Berry Gin Sparkler by The Glitter Guide

What You Need:

What You Do:

  • In a shaker combine ice, 1 ounce of gin, 1 ounce of Cassis and shake.
  • Pour into champagne coupe and top with Prosecco.
  • Garnish with fresh berries and mint leaves.

Lay out the drink ingredients and let your guests make these themselves. Ditto for the crostini. Easy, and impressive!

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poolside picnic (featuring cucumber honeydew salad).

One of our favorite things to do this time of year is pack a picnic that’s easy to eat poolside. We make a few different sandwich fillings (including our favorite egg salad recipe) and whipped up a few sides. Here’s what L threw together for the Fourth of July:

The Glitter Life Egg Salad
we both love a classic egg salad sandwich.
The Glitter Life Cucumber Honeydew Salad
cucumber honeydew salad with feta. (recipe follows)
The Glitter Life Watermelon
no summer picnic is complete without a watermelon.
The Glitter Life
baby joe takes a sandwich break.

Honeydew Cucumber Salad adapted from Two Peas and Their Pod

What You Need:

  • juice of half a lemon
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon honey
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 medium honeydew melon, seeded and cut in bite-size cubes (about 5 cups)
  • 1 cucumber, chopped
  • 1/3 cup finely chopped red onion
  • 1 cup crumbled reduced-fat feta cheese

What You Do:

  • Whisk lemon juice, olive oil, honey, salt, and pepper in a small bowl until combined.
  • Combine honeydew melon, cucumber and onion in a large bowl. Toss to combine. Drizzle dressing over the salad and stir. Top with feta and serve.
  • Leftovers will definitely keep a few days in the fridge, but you will want to strain the remaining salad before serving.

Need more ideas for a poolside picnic? Check out these posts:

Friday Five: Super Bowl Edition (for some great slider recipes)

Recipe Round-Up: Memorial Day (for creative sandwich ideas)

Pimiento Cheese (for classic and classic-with-a-twist pimiento cheese recipes)

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interview + kalamata-basil spread.

If you missed it this weekend, L was featured on the awesome blog Sophisticated in Style on Saturday. Check out the interview here. It’s an interesting look (if we do say so ourselves) into our blog, her stores Social and Dish, and our working relationship. Hope you enjoy!

And because no weekend is complete without a homemade appetizer, we want to share Kalamata-Basil Spread with you. This delicious vegetarian appetizer was forwarded to us by L’s mom. We’ll be honest – when we first read the recipe, we weren’t sure about the flavors. But O-M-G. This was so good – the feta and olives give the spread just the right level of saltiness, and the fresh basil (use a LOT – we did) makes it bright. Plus, it’s easy, easy, easy. This is our new go-to.

Kalamata-Basil Spread

What You Need:

  • 8 oz block 1/3 reduced fat cream cheese, softened
  • 8 oz reduced fat feta cheese, crumbled
  • 15 Kalamata olives, chopped (or half a 6 oz jar sliced Kalamata olives, chopped)
  • 3 or 4 sprigs fresh basil

What You Do:

  • Combine softened cream cheese and feta cheese. You can do this with a spoon, or with a hand mixer.
  • Fold in olives.
  • Roughly chop basil with scissors and fold into mixture.
  • Spread over toasted baguette slices. and garnish with more chopped basil if desired.
The Glitter Life Kalamata Basil Spread Recipe
spread over toasted baguette slices. add a glass of sauvignon blanc. perfect.

Did you try a new appetizer this weekend? Tweet or Instagram us @glitter_blog_xo!

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