Smiling About...

forever a fan...

pearls on my elbows...

epic...

yes to...lemon chicken

support..

have an amazing weekend!!!

Smiling About...

this yummy looking pie...

getting pampered here one day...

getting my hands on a cup after the baby is born...

memories of a relaxing trip...

Carmel, Ca (march 2014)



Happy Friday!

Garlic Shrimp & White Beans

Bon Appetit magazine and online site are usually my go-to place to find some of the best quick and easy recipes.  Not one has been a dud!  I had this recipe for Garlic Shrimp and White Beans in my favorites box for a while and decided to give it a try when the husband requested more shrimp dishes (his wishes are my command).  I don't know about you, but I love one-pot meals during the week.  Just easy and the clean-up is lickety-split! The tenderness of the shrimp wrapped up in a thick stew of beans and tomatoes with a slice of crusty fresh olive bread on the side is so hearty, comfy, rich, and so so yummy!  You gotta make this!  

Ingredients

6 tablespoons olive oil, divided

3 garlic cloves, minced, divided

2 dried chiles de árbol

1 bay leaf, preferably fresh

1 1/4 cups chopped tomato (about 8 ounces)

Kosher salt, freshly ground pepper

1 tablespoon tomato paste

2 15-ounce cans white beans (such as cannellini), rinsed, drained

1 cup low-sodium chicken broth

1 pound medium shrimp, peeled, deveined

1 teaspoon smoked paprika

2 tablespoons chopped flat-leaf parsley

Grilled bread (optional)

How-To

Preheat broiler. Heat 2 Tbsp. oil in a large, heavy, ovenproof skillet over medium heat. Add 1 garlic clove, chiles, and bay leaf and cook, stirring constantly, just until fragrant, 1–2 minutes (do not allow garlic to burn). Add tomato; season with salt and pepper. Cook, stirring and smashing tomato with the back of a wooden spoon, until tomato is completely broken down, about 5 minutes.

Add tomato paste and cook, stirring constantly, until paste is deep red and caramelized, 3–4 minutes. Stir in beans and broth. Bring to a brisk simmer and cook until juices are slightly reduced and thickened, 3–4 minutes. Season to taste with salt and pepper.

Combine remaining 2 garlic cloves, 2 Tbsp. oil, shrimp, and paprika in a medium bowl; season with salt and pepper and toss to evenly coat shrimp. Scatter shrimp over beans in an even layer.

Broil until shrimp are golden and cooked through, about 3 minutes. Drizzle remaining 2 Tbsp. oil over shrimp and beans; garnish with parsley. Serve with bread, if desired

Bon Appetit!

Smiling About...

adding this to my weekly meal plan

photo credit: bon appetit

this book. . . 

this very pretty skirt...

colorful oxfords...

these lovely gold bags...

photo credit: rbofmcd 

have a fabulous weekend! 

Smiling About...

these red cuties...

photo credit: bag snob

shrimp...

photo credit: bon appetit

superfoods... 

photo credit: chalkboard mag

staying here one day...

photo credit: rue mag

natural make-up...

photo credit: lucky mag

checking out this sale...

have a fab weekend!!!!

Shrimp and Zucchini Tacos

Sorry for the slightly blurry photo.  I need a new camera! 

I haven't done a recipe post in a while, so I thought I would share this healthy quick meal I whipped up last weekend. I'm a huge fan of Bon Appetit magazine and most of what I make, comes from there.  Last weekend, I was on a taco high, as I had gone to the la taco fest.  So, why not just keep it going with these Shrimp and Zucchini tacos.  Yummo!  They were so darn good and healthy and the husband gave his thumbs up! 

Here's what I did, I slightly tweaked the recipe...

What you need

2 tablespoons of coconut oil, divided

1 large zucchini, halved lengthwise, cut crosswise into 1/4-inch half-moons

1 onion, chopped 

half of a red, yellow, and orange bell pepper, cored, seeded, and chopped 

4 garlic cloves, chopped

kosher salt, freshly ground pepper

1 pound medium shrimp, peeled, deveined, cut into 1/2-inch pieces
1/2 teaspoon chili powder
corn or flour tortillas
assorted toppings, such as diced avocado, cilantro, and lime wedges

What you do

Heat 1 tbsp. oil in a large skillet over medium-high heat. Add zucchini, onion, bell pepper, and garlic.  Cook, stirring often, until softened, 6–8 minutes.  Season with salt and pepper; set aside.

Wipe out skillet; add remaining 1 tbsp. oil.  Heat over medium-high heat.  Add shrimp and chili powder; season with salt and pepper.  Cook, stirring often, until shrimp are cooked through, about 4 minutes.  Serve with warm tortillas and garnishes as desired.

Make it tonight!

Smiling About...

red lips...

(tracee is wearing ruby woo by mac cosmetics)

photo credit: tracee ellis ross intagram

this cute online store and these tricks on seasonal dressing...

photo credit: articleand

spring at zara...

photo credit: zara

what to eat when you're feeling blue...

photo credit: oprah.com






polka dots around my neck...

photo credit: anthropologie.com

this super yummy looking sandwich...

happy SPRING! 

Love to Procrastinate...

The famous and the infamous V-Day is tomorrow, and someone is panicking.  lol!!!  Here are some last minute ideas that your sweetheart will surely love...

whip up ooey gooey salted caramel heart brownies...

if you're in or have a sweetheart in DC, Chicago, NYC, or San Fran, H.Bloom might be the way to go...

these cute little monogrammed leather jewelry pouches...I want it! 

make your sweetheart a nice cocktail before dinner...

surprise your sweetheart with their own custom fragrance...

a trip to the city of love...BAM! 

photo credit: hipparisblog

whatever you do, do it with love...

and I'm off and running...
 

smiling about...

the milkmaid braid...tracee wears it best!

photo credit: traceeellisross

baddie bey performing at the superbowl...

photo credit: beyonce tumblr






trying this...

photo credit: bon appetit

heading to NYC next week for my first ifb conference...

photo credit: ifb

videos with christopher and melissa at the canal house...

Enjoy, it's Ferbuary!!!

and I'm off and running...