So, here’s a quick recipe that can be thrown together on a busy night. I used Maine shrimp (also called Northern shrimp), which I just love. For those unfamiliar, these are smaller than most shrimp and quite sweet. Sadly it looks like their season is ending Friday, so go snatch some up and make this tonight! You can certainly use other varieties, or any protein really, but do make this cilantro cream. It is so, so yummy – creamy with a little spice and lots of bright flavor. I love it and have since used it as a dip, on sandwiches and salad, and more.

Get thee to a seafood market and get some shrimpies!

Maine Shrimp Fajitas with Cilantro Cream
*serves 2 (with extra cilantro cream)

Ingredients

Fajitas
1/2 lb. shimp (I used Maine shrimp)
1 bell pepper (I used yellow)
1/2 medium onion (I used red)
2 cloves garlic, minced
1 tsp. chili powder
1/4 tsp. smoked paprika
1/2 tsp. sea salt
1/4 tsp. black pepper
dash cumin
juice of half a lime
flour tortillas (I used whole wheat)
opt: scallions for topping

Cilantro Cream
1/2 cup sour cream (I used all natural low fat)
1/3 cup cilantro
1/2 a medium jalapeno pepper, with the ribs and seeds removed
zest of one lime
salt and pepper to taste
cooking spray

1.) Start with the cilantro cream. Cut your half jalapeno into strips and toss with a bit of cooking spray. Roast in a 350*F oven for about 20 minutes, until tender. When the jalapeno has cooled, combine all of the ingredients in a food processor and blend until smooth (I left it with flecks). Refrigerate until ready to use.

2.) In a small bowl, combine the chili powder, smoke paprika, cumin, salt and pepper.

3.) Cut your bell pepper and onion into 1/4-1/2 inch strips and place in a mixing bowl. Add the garlic and half of the lime juice (from the half lime). Reserve the rest of the lime juice in another mixing bowl (for the shrimp). Toss the vegetable mixture with 2/3 of the spice mixture, adding the rest to the lime juice for the shrimp.

4.) Peel and de-vein your shrimp (if you’re using Maine shrimp you really don’t need to de-vein). Add to lime and spice mixture. Let marinade for no more than 20 minutes.

5.) Heat a skillet to medium-high heat and add some cooking spray. Saute your vegetables until tender-crisp (about 5 minutes). Add the shrimp and sauteed until opaque (just a couple minutes).

6.) Serve shrimp and veggie mixture in warmed tortillas. Drizzle with cilantro cream and top with scallions (if desired).

In lieu of an actual post, I’m going to show some of my favorite things I’ve pinned on pinterest recently. Are you on? I’m obsessed, you should follow me. Since I am in major house mode, I’ll show some of the things that are inspiring my design ideas in my new living room / dining room area.

These are the colors we’re going for in the living / dining room area. I want to do a light gray throughout most of the space, with two walls (a corner) in the living room a warm, spicy orange color. There will also be a few accents of turquoise (we already have a huge antiqued turquoise cabinet which will be a statement piece).This is actually already purchased -hooray! We knew we wanted a leather couch and velvet chairs in the living room in grays and browns. We lucked out and found this awesome gray leather couch at Furniture Market (awesome store, by the way) on sale. This is a big foundational piece for us, so I’m excited. Now we just need to find some brown chairs.

Shag carpet – oh yeah. We’re lucky to have hardwood floors throughout the house, so we’ll get an area rug for the living room. I happen to love shag carpeting, so we’ll put something like this in the living room. I like the color of this one a.) because it goes with my color scheme and b.) because it is the same color as Franklin. Shed all you want buddy, it’s not showing up.

I want to find an awesome antique trunk for a coffee table. Pretty and functional, store your junk in there!

The dining room is connected to the living room by a half wall. Currently the place where our table will go has a ceiling fan over it. Weird. So, we’ll be replacing it with a chandelier. We’re actually going to take an old brass one from my parents and spray paint it a turquoise/teal color, similar to this. It will add a pop of color and will be super cheap.

At some point I’d love to build some custom shelving in the dining room using distressed boards and black piping. Ross has already built us two awesome clothing racks using black metal piping and fittings (you can find supplies at home improvement stores). I think this would look cool and would be functional for displaying pretty things.

That’s just a few of my favorite ideas! Are you on pinterest? What inspiration have you gathered lately?

So, suffice to say, I’m a little bummed out (and a little crazy pants) right now. You know what I do when I’m down in the dumps? Wear bright colors. It’s silly really, but something about wearing happy colors brings up my mood just a couple of notches.

I got this Kimchi and Blue mohair sweater at Find (the Scarborough location) this weekend. I wound up paying nothing for it, using some store credit I had, so I’m really glad I found it. I don’t wear pink very often, so it’s kind of fun. For me, pink is a bit of a scary color (so girly!) so when I wear it I tend to do so with bright, contrasting colors. Just to add a little sass.

Pink sweater: Kimchi and Blue (via Find)
Dark green blouse: Express (years ago)
Green belt: vintage
Black pencil skirt: L.L.Bean Signature
Black boots: L.L.Bean
Watch: Michael Kors

Mint green earrings: Leetie Lovendale (via SWAPmaine)

What do you do to lift your mood when you’re feeling bummed out? Right now the promise of a Friday night spent with red wine, and possibly a trip to the new Gelato Fiasco location in Portland, is getting me through!

I made my Hoisin Glazed Roasted Fennel for an easy weeknight meal along with some brown rice with sesame oil and scallions and salmon cakes made with canned salmon, fish sauce and garlic (the poor girl’s fillets). Yum! The fennel’s liquorish flavor comes out in the roasting process and the hoisin brings out the sweetness. It also adds what I dare describe as… umami?! I feel a little out of my league using that word, but something about the combination creates flavors that are deeply savory, sweet and just a bit spicy.

The best part? You can tell your dining companions that they are having an umami sensation in their mouth! I believe Ross gave me the side eye then continued eating. Whatever.

Hoisin Glazed Roasted Fennel
*serves 4 as a side dish

Ingredients
2 bulbs of fennel
1 tsp. canola oil
1 tsp. low sodium soy sauce
1/4 tsp. salt
1/4 tsp. black pepper
2 tbsp. bottled hoisin sauce
1 tbsp. sesame seeds
1 tbsp. fennel fronds

1.) Preheat the oven to 400*F. Cut the branchy portion of the fennel off, leaving the bulb. Reserve about 1 tbsp. of the fennel fronds for later. Cut the bulb in half (top down) then cut wedges about 1/4″ thick. Place the slices in a mixing bowl and toss with the canola oil, soy sauce, salt and pepper. Arrange in a single layer on a baking sheet and roast for 25 minutes.

2.) Heat a small pan to medium. Add the sesame seeds and toast until lightly browned, a few minutes. Keep your eye on them so they don’t burn. Remove to a small bowl to cool.

3.) Once the fennel is done roasting, add it back to the mixing bowl. Toss with the hoisin sauce, half the sesame seeds and half the fennel fronds. Spoon into a serving bowl and top with the remaining sesame seeds and fronds. Serve warm, room temperate or chilled.

I got this furry snood (heh) on super sale from Asos. I heart them by the way – sales are great and free shipping, all the way from the UK. The only problem is my debit card always gets rejected (international sale) and my credit card company always calls to ask if it’s fraud. Oh well.

This is me pretending to be happy that it’s snowing. Don’t I look happy? Pained? Probably pained.

Black skirt: American Apparel
Striped turtleneck: Century 21
Gray cardigan: Uniqlo
Boots: L.L. Bean
Burgundy faux fur snood: Asos
Watch: Michael Kors

Ok, I’m a snow hater, but I have to admit, that little snowflake gently resting on my snood is kind of pretty. KIND OF.

I forgot to wear my bag in the shot, but I wanted to include it. I got this Rachel by Rachel Roy bag for Christmas from my sister-in-law and I love it – wear it all the time. Funny thing is I pinned it on pinterest (totally obsessed) and she saw it, so bought it for me. I also saw that she was pinning lots of bags, so we got her a Cole Haan purse. Great minds think alike!

Anywho, I had a lot of leftover turkey on my hands (SO MUCH), so that’s what I used. I called this recipe “Green Chicken Chili” because I figure most normies have chicken on hand, not turkey. Use whatever you have, but just use it! This was absolutely delicious, if I do say so myself. Slightly creamy, with plenty of zing from cilantro and lime, with a punch of spice – we loved this dish. Plus, I managed to sneak in plenty of kale, which is no small feat in my household. I live with a leafy greens hater, so the only way I can get him to eat this super food is by chopping it up pretty small. It worked, he couldn’t taste it and polished off his bowl with no problem. This is also a great tip for Moms and Dads trying to sneak veggies into their kids’ meals.

So, go roast yourself a turkey! Or not, whatever, use tofu for all I care, just get to it! This is such a great cold weather recipe, and a nice twist on your average red chili. It’s super healthy, and the meat-loving dudes in your life will never miss the red meat. Super bowl dish, right here.

Green Chicken Chili
* serves four

Ingredients
4 cups diced cooked chicken or turkey (I used turkey)
1 cup low fat milk
1 cup chicken or turkey stock (I used homemade turkey)
1/2 cup tomatillo salsa (I used store bought)
1 poblano pepper, diced
3 ribs of celery, diced
3 cloves garlic, minced
4 cups finely chopped kale
zest and juice of one lime
1/4 cup (plus additional for serving) cilantro
1 tablespoon butter
2 tablespoons ap flour
1 tsp. canola oil
3/4 tsp. coriander powder
dash of cayenne (to taste)
salt and pepper to taste
opt: scallions, cilantro, shredded cheddar, sour cream, etc. for serving

1.) Bring a large pot to medium low heat. Add your canola oil and saute the celery, poblano pepper, and garlic until tender, about 3-5 minutes. Remove with a spoon and set aside.

2.) Heat the pan to medium and add the butter to the pot. When melted, whisk in the flour to make a roux and cook for about two minutes. Whisk in the milk and stock and cook for about 10 minutes, until bubbling and reduced a bit. Stir in all of the ingredients, except kale, cilantro, cayenne and salt and pepper. Cook for about 30 minutes.

3.) When you’re just about ready to serve, stir in the kale and cilantro, until wilted down. Taste it for salt, pepper and cayenne and season accordingly. This will vary on how salty / spicy your stock and salsa are. Serve with any toppings you desire.

So, a few weeks ago I happened upon the photo below, which I immediately pinned. Side note, I’m obsessed with pinterest. If you are too you should follow me and I’ll hit you back. I loved the length, and how full the skirt was, so I decided to give my plaid skirt a chop-a-roo.

credit

Skirt: thrifted, hemmed
Black turtleneck sweater: H&M
Belt: vintage, gift
Brown flower headband: J.Crew
Watch: Michael Kors

It’s a bit hard to tell from the photo (my photographer did not stand back far enough to capture the whole ensemble), but the skirt now falls just above my knee. I love it! I’ve worn it twice since I hemmed it, so it was definitely worthwhile. I don’t own a sewing machine, so it was quite the amateur sewing job, but I’m happy with it.

Oxfords: Jeffrey Campbell

Have you ever made a big change to a garment by hemming, cutting, etc.? I’m kind of obsessed now and curious to see what else I can do!

Side note: why does anyone like snow? All it does is make every day life ten times more difficult. I digress.

Anywho, after shoveling my little heart out all I wanted for dinner was something warm and hearty, that wouldn’t take long to prepare. This meal fit the bill. Though it is almost entirely constructed out of pantry staples (cans are my friends) it still tasted fresh and delicious. Salty from the olives and feta, sweet from the tomato sauce and a little tangy from the artichokes, this was quite the tasty treat after a long day. Plus, with the whole wheat pasta and cannellini beans it packed plenty of protein and fiber.

Even if you didn’t just waste an hour of your life shoveling out your driveway, I highly recommend this meal for a little winter soul warming.

Vegetarian Mediterranean Pasta
*serves 3-4

Ingredients
4 ounces spaghetti or linguine (I used whole wheat spaghetti)
1 14 ounce can artichoke hearts
1 14 ounce can cannellini beans
1/2 cup tomato sauce (I used frozen leftovers of my Homemade Tomato Sauce)
2 tbsp. prepared basil pesto
1/4 crumbled feta cheese
1/4 cup sliced olives (I used green because I had them on hand)
salt and pepper to taste

1.) Bring a large pot of water to a boil. Add salt to taste and pour in your pasta. Cook to al dente (about 8 minutes).

2.) Meanwhile drain your artichoke hearts then rough chop. Set aside. Drain and rinse your beans and set aside with the artichokes. Slice your olives and add to the artichoke mixture.

3.) In a small mixing bowl combine the tomato sauce and pesto, as well as 2 tablespoons of the feta cheese.

4.) When the pasta is done cooking drain well and return the pasta in the pot to the stove. Lower heat to medium low. Add in the vegetables and sauce and toss to combine. Cook until heated through.

5.) Serve each dish and top each with one tablespoon of feta. If you had fresh parsley or basil it would be perfect here, but I didn’t have any on hand.

Teal skirt: vintage, thrifted
Black turtleneck sweater: H&M
Black healed boots (you can’t see the heasl in the grass, I swear they’re there): Century 21 in NY, can’t remember brand
Silver coin belt: vintage
Stainless watch: Kenneth Cole (via gilt)

This is actually one of my favorite skirts, a Goodwill find this summer. When I first bought it I figured it would be a great summer office piece, but I’m actually really liking it with tights for colder months.

Do you like winterizing summery favorites for the cold? It’s all about the layers!

I LOVE banh mi. It combines two of my favorite things spicy, sweet and savory Asian flavors and crusty yummy French bread. Our favorite place to get them in Portland is at Kim’s Sandwich and Cafe. This funny little deli / gift shop serves up some pretty tasty banh mi, for only $3. Love it. Though I heart me some Kim’s, I knew I wanted to try making it at home, and lightening it up a bit.

I used a bon appetit recipe as a base, but used ground turkey instead of pork, baked instead of fried, and cut out a few calories when I could. To make it even healthier you could use whole wheat baguettes or serve it up as a salad instead of a sandwich. The verdict? Delicious, possibly better than Kim’s and other banh mi I have sampled. If you’ve never tried making them at home (or never tried them at all) give these a whirl. Your taste buds will be happy and you won’t have to toss away your new resolutions. Just don’t tell Mrs. Kim.

Meatball Banh Mi (based on this Bon Appetit recipe)
* serves four. I only made two sandwiches, so I froze the rest of the meatballs.

Ingredients

Hot Chili Mayo
2/3 cup low fat all natural mayonnaise
2 green onions, finely chopped
1 tablespoon sriracha

Meatballs
1 pound lean ground turkey
4 garlic cloves, minced
3 green onions, finely chopped
1 tablespoon fish sauce
1 tablespoon sriracha
1 tablespoon sesame oil
1 tablespoon sugar
2 teaspoons cornstarch
1 teaspoon freshly ground black pepper
1 teaspoon coarse kosher salt

For the Sandwiches (I halved this for two sandwiches)
2 cups coarsely grated carrots
2 cups cucumber cut into 1/8″ thick spears
2 tbsp. unseasoned rice vinegar
2 tbsp. sugar
1/2 tsp. kosher salt
four 10-inch-long pieces of baguette (cut from 2 baguettes)
Thinly sliced jalapenos
16 large fresh cilantro sprigs

1.) Stir all ingredients for hot chili mayo in a small bowl. Season with salt if necessary. Can be made 1 day ahead. Cover and chill.

2.) Combine carrots, sugar, vinegar and salt in a medium bowl. Let stand at room temperature 1 hour, tossing occasionally.

3.) Pre-heat oven to 400*F. Mix all ingredients for meatballs together gently in a large bowl. Spray a large baking dish with cooking spray. Roll meat in to tablespoon size balls (I wound up with about 18).

4.) Bake for 20 minutes. I broiled them on high for a few minutes after to crisp the tops.

5.) Cut baguette into pieces, then in half horizontally (don’t cut all the way through, like a hot dog bun). Pull out enough bread from each bread half to leave 1/2-inch-thick shell. Spread hot chili mayo over each bread shell. Drain carrots and arrange on bread with the cucumbers. Fill each with 1/4 of meatballs. Place the cilantro and jalapeno slices atop meatballs.