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MY LIFE AFTER CATERING. Life things that I'm in love with. Sharing and caring for all things in GOD's beautiful world.

Monday, June 27, 2011

ITALIAN SHELLFISH & PASTA

Having recently eaten at a local independent Italian restaurant this past week I was upset at how expensive the meal I really wanted was and then very disappointed with the meal I ended up getting (my husband got sick from it) and I left frustrated. You know, sometimes you just want someone else to cook! And for the prices paid, you want a good meal! So later in the week while at my local supermarket, I spied fresh clams and mussels and so I knew what would be for dinner! The meal I had REALLY wanted at that local restaurant!
So I purchased everything for the meal, including the bread and salad and a bottle of white wine to cook with, all for under $18.00. I was so happy. I rushed home and threw together the best meal in under 30 minutes (Rachel Ray could use this recipe). It made enough for 2 nights and a lunch! So, sometimes you just have to cook for yourself to get it right. We had a great evening together, could hear ourselves talk and neither of us got sick!
RECIPE for 2:
Cooked Pasta (enough for 2 servings) I used spagetti for the DH, but I prefer fettucini noodles
Olive oil
1 minced garlic clove
10 mussels, washed and beards removed
10 small clams
10 shrimp (or more)
1 can of good chicken broth
1 cup of dry white wine (cheap is fine)
6 plum tomatoes, skins removed and chopped (placed in boiling water for 5 minutes to remove skin)
1/4 cup chopped fresh basil
salt, pepper and Italian seasoning to taste
In a large saute pan with 2 tablespoons of olive oil with garlic. Add half of the chicken broth, saute the mussels and clams over medium high heat until they open. The clams will take longer. Remove any that don't open after about 8 minutes. Remove with a slotted spoon and place in a bowl. Add the shrimp and cook just until pink- don't over cook, remove and place in bowl with other. Add the white wine and the remaining broth with the seasonings. Cook until the alcohol is evaporated (about 5 minutes) Return the seafood back to the pan and add the tomatoes and basil- heat through and serve with the cooked pasta- Fantastico!

Friday, June 24, 2011

Raspberry Lemonade Iced Fruit Tea

The name is a mouthful, but it's oh so simple to make.
Brew 2 family sized tea bags with 1 quart of water and 3/4 cup of sugar.
Let cool slightly and pour into a 2 quart tea pitcher and add 1/2 bottle of Simply Raspberry Lemonade (found in the produce section of (Publix). Slice and add one lemon & one lime then add one diced fresh peach. Stir and enjoy over a tall glass of ice. It is so refereshing!
Enjoy!

Thursday, June 23, 2011

CUPCAKES

Do you like making cupcakes? I use to hate it. I could never get the batter in the papers without getting it all over the place. But recently I've discovered easy ways to do it (using an ice cream scoop or using a piping bag). I also had only one way to frost which was using the spatula or knife. But now I use the piping bag with different tips and LOVE making them. I also use the piping bag to pipe yummy fillings into them before I frost.
Aren't they cute? And so easy!
Getting ready to be delivered to Charter Bank. (I love my bank!!!)
These yellow daisies & pink swirls were for the Newnan- Coweta Chamber Golf Event.
The daisies were filled with chocolate and the pink swirl with strawberry jam.
These green cupcakes are lime- with a lime curd filling. YUM!
I like doing pretty packaging as well- I think it makes it even more special!
Well, hope you enjoyed- now go bake some delicious cupcakes for yourself!

Thursday, June 16, 2011

Boone Wedding

Fabulous Background for a wedding!
Lovely estate in Newnan

Assorted Meatballs and Chicken Skewers
Fruit Display
The bride opted for a variety of different punches
and a mock Champagne. Very refreshing!


The Sweet Couple